
THE 



Hull 



AT TO DO 
AND HOW 
"O DO IT 



PRATT FOOD COMPANY, PUBLISHERS. 



Dedicated to the Upbuilding 
of the Great Poultry Industry. 



presented to 



with the compliments of 
ftFoodComp™/ 



Copyright 191.5 

BY 

Pratt Food Company 
Philadelphia 



Price $1.00 



THE POULTRYMAN'S 
COMPLETE HANDBOOK 



WHAT TO DO 

AND 

HOW TO DO IT 




ADDITIONAL COPIES OF THIS BOOK 



This book exceeds in value and practical infor- 
mation most poultry books selling from $1.00 to 
$2.00 per copy. We leave the truth of this state- 
ment to the readers of this volume. However, for 
a time at least, we will mail a copy to any address 
upon receipt of ten cents in stamps to cover 
postage, wrapping, etc. 



PRATT FOOD COMPANY 

PHILADELPHIA - CHICAGO - TORONTO 

1913 
(All Rights Reserved) 



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CONTENTS 

CHAPTER PAGE 

I. The Poultry Industry 9 

Its importance — Advantages — Disadvantages — Branches of 
poultry husbandry — Opportunities — Financial returns. 

II. Poultry Buildings 17 

Types — Requirements — Materials — Long house s — C o 1 o n y 
houses — Yards and ranges — Floor space per bird — Building 
plans — Conditioning house — Brooder houses. 

III. Poultry House Equipment and Appliances 37 

Tools — Roosts — Dropping boards — Nests — Water recep- 
tacles — Feed hoppers — Grain bins — Feed carriers — Green 
food frames — Trap nests — Brooders — Nests for sitters. 

IV. Breeds of Fowls 47 

Standard bred fowls — Mongrels — Breeding for health — 
Classes, breeds and varieties— Characteristics — Rules for 
breeding — Selection of breeders. 

V. Poultry Feeding 56 

Essentials of the ration — Feeds commonly used — Methods 
of feeding — Dry mash — Wet mash — Automatic feeders — 
Successful feed mixtures. 

VI. Incubation ..,>.../. 63 

Natural and artificial incubation — Selection of the eggs — 
Management of the sitting hen — Operating the incubator. 

VII. Brooding and Rearing 67 

Natural and artificial methods — Management of hens and 
broods — Lamp brooders — Fireless brooders — Pipe systems. 

VIII. Marketing Poultry Products • 73 

Study of markets necessary — How to sell — Egg packages — 
Shipping live poultry — Killing — Dressing — Cooling — Pack- 
ages — Packing — Loss in dressing, 

5 



CONTENTS 



CHAPTER I 'AGE 

IX. Poultry Diseases 87 

Breeding for health — Cleanliness — Sanitation — Disease de- 
fined — Post-mortem examinations — The hospital — Hospital 
equipment — Administering medicine — Poultry diseases — 
Symptoms — Causes — Treatment — Symptom chart. 

X. Turkeys 103 

Origin of the turkey — Breeds — Requirements — Buildings — 
Ranges — Breeding — Feeding and care of adult flock — 
Nests — Hatching — Feeding and rearing the poults — Diseases. 

XL Water Fowl 115 

Ducks and geese — Breeds of ducks — Characteristics — 
Houses — Equipment — Feeding and Management of breed- 
ers — Hatching — Feeding and rearing ducklings — Diseases — 
Feeding and management of breeding geese — Hatching — 
Feeding goslings — Breeds. 

XII. Squab Growing 131 

Pigeons for pleasure and profit — Origin — Advantages — Dis- 
advantages — Breeds of squab-producing pigeons — Build- 
ings — Equipment and appliances — Flights — Breeding — Feed- 
ing — Management — Diseases. 

Pratt Experiment Station \ 148 

Parcels Post Law 149 

Queen Incubators and Brooders 150 

Experiences 151 

Pratts Stock and Poultry Preparations 156 

Index 159 



PREFACE 

It is with much pleasure and satisfaction that we present this 
practical work on poultry culture to our many friends and customers. 
There are many good poultry books available, and yet we feel that 
this one will fill a place not already occupied. 

As the title indicates, this work is intended to serve as a thor- 
oughly reliable guide to the amateur as well as a help to the expe- 
rienced poultryman, telling in the simplest way " what to do and 
how to do it " to reach financial success in the business of poultry 
growing. 

The text is from the pen of one of our staff of poultry experts, — 
an authority in the field of poultry husbandry, a man who has had 
wide experience and earned success. He has called to his assistance 
a number of men and women notable for their prominence in some 
special line of poultry work, and has drawn freely upon govern- 
ment and agricultural experiment station bulletins for facts of a 
scientific nature. 

The illustrations are from so many different sources that indi- 
vidual acknowledgment is impractical. However we wish in this 
manner to express our thanks to the different individuals who so 
kindly supplied them. Some of these engravings have appeared in 
print before, but are reproduced because of their special value. Others 
were made especially for this work. As a whole we feel that they 
will prove interesting, inspiring and helpful. All working plans of 
houses and equipment are drawn to scale. They are purposely made 
so plain and simple that anyone can easily follow them, even though 
unskilled in reading drawings. 

We desire to call particular attention to the chapters on some 
specialties which many farmers and poultrymen may profitably 
develop where conditions are right, viz., the growing of turkeys, 
water fowl and squabs. 

The complete index in the back of the book will be found most 
convenient, enabling the busy reader to quickly refer to any topic 
in which he is specially interested. 

7 



8 PREFACE 

On pages 157 and 158 will be found a complete retail price list of 
the various guaranteed poultry preparations sold by this company. 
We call particular attention to these goods as we feel confident that 
they will prove a wonderful aid to every poultry keeper who wishes 
to make and keep his birds healthy and productive, and, therefore, 
profitable. Each article in this list is designed to meet a special need. 
Each has been thoroughly tested and each is the best of its kind. 
Each one may be used with entire confidence, since we stand behind 
them all with this broadest and best of guarantees, " Your money 
back if it fails." This means no argument, no trouble, just the 
money ! 

During the past forty years this company, the oldest in this line, 
has been doing business with the poultrymen of America. These 
four decades cover the period of the greatest development of 
the poultry industry, which to-day holds a leading place among 
special agricultural pursuits. We feel that we have played an im- 
portant part in putting the industry on its present firm basis 
by assisting untold numbers of poultry raisers to make their work 
safe and sure instead of uncertain as in the old days. That they have 
recognized this has been manifested by a constant and increasing 
patronage, which alone has made possible the extension of our busi- 
ness to its present large proportions. 

To our friends, old and new, we pledge a continuation of our long- 
established " square deal " policy. We wish to help our friends 
achieve success, as this is the foundation of our success. We have 
great faith in the poultry industry, and expect to continue to be a 
factor in its extension and development. 

And so we present this book, believing that it will prove a safe 
guide to many poultry keepers, beginners and old hands, enabling 
them to make their flocks more profitable and the work of caring 
for them easier and pleasanter. 

Pratt Food Company. 



CHAPTER I 

THE POULTRY INDUSTRY 





















































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A ONE-MAN PLANT PAYING $2000 PROFIT PER YEAR 

Agriculture as a whole is the foundation of our national prosperity. 
Agricultural values are real, not fictitious. The farmer has nothing 
to do with the floating of watered stocks or bonds of questionable 
value. Neither is he, like the manufacturer, a worker in raw mate- 
rials drawn from other sources. He is a creator, working miracles in 
his corn field, his meadow and his, barns, bringing into being each year 
materials which are so essential to the comfort, the happiness, the 
very life of the race. 

American agriculture has made an astonishing advance during the 
last quarter of a century. In a recent report covering the work of 
the Department of Agriculture for a period of sixteen years, Sec- 
retary Wilson points to the fact that in this comparatively brief 
period the annual value of our agricultural products has increased 
from four billion dollars to nine billion five hundred million dollars. 
These figures are so vast as to be almost incomprehensible, but they 
serve to demonstrate that the agricultural products of 1912 were 
practically two and a half times greater than they were but sixteen 
years ago. 

Practically every single branch of agriculture has shared in this 
wonderful development, but none has grown with such rapidity as 
has poultry husbandry. The annual value of our poultry products 
has increased enormously, until the dream of a " billion dollar poultry 
industry " bids fair to become a reality in the immediate future. 

9 



10 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Poultry keeping is the one branch of agriculture that offers 
opportunities to people of both sexes, all ages, all walks in life, all 
sections of the country. It may be made profitable alike on the farm 
and in the city back yard ; in the ice-bound North and the sunny South. 
It may be carried on as an exclusive business or a side line. It affords 
pleasure for rich and poor alike. In short, it is the universal agricul- 
tural industry. Thousands of interested men and women find in it a 




THE FREE RANGE SYSTEM 
Inexpensive colony houses without yards. The stock is permitted to range at will. 

means of livelihood ; untold numbers use it as a means of adding to 
their incomes from other sources ; many make it a health-giving 
recreation. 

As an exclusive business, poultry raising is properly a farm busi- 
ness, though as a hobby or side line it may be satisfactorily conducted 
on the small area of land afforded by a city or suburban home lot. 



Pratts Poultry Preparations have played an important part in the wonderful 
growth of the poultry industry. Generations of poultryinen have come to 
regard these sterling products as the basis of their success. "Pratts" has been 
a by-word among money-making poultryinen for forty years. 



THE POULTRY INDUSTRY 



11 




In fact, poultry 
may profitably be 
kept under a 
very wide range 
o f conditions, 
though it is not 
wise to attempt 
to expand the 
business to com- 
mercial propor- 
tions unless the 
surroundingcon- 
ditions are fa- 
vorable. 

In a general 
way, poultry 

keeping possesses more advantages than any other single branch of 
agriculture. However it is not entirely free from serious disad- 
vantages. 

When making a start, a comparatively small investment will serve. 
Low priced land, not suitable for general farming, will often serve 
admirably. Old buildings may -at small cost be converted into satis- 
factory poultry houses. Most of the necessary equipment may be 
built at home at small cost. 

Poultry keeping may be started on a small scale, as in conjunction 
with some other business or employment, and expanded as experi- 
ence warrants and profits permit. 



THE INTENSIVE SYSTEM 
Long houses divided into small pens, each having 
yard in front. 



a narrow 




TWO-PEN HOUSES WITH LARGE YARDS 

So much land is given each flock of birds that they have practically free range, and still 
the various flocks are kept separate. 



12 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Prompt returns are secured on the investment, and the working 
capital can thus be " turned over " frequently. 

Poultry products of various kinds are seasonable throughout the 
entire year, and the plant may be so managed as to yield some revenue 
each week of the fifty-two. There need be no waiting for cash until 
the big crop is sold, as is the case in orcharding, hay or grain growing. 

The poultry flocks are a benefit to the farm, increasing the fertility 
instead of being a drain upon the land. 

Poultry products of vafious kinds are concentrated and valuable, 
and are, therefore, easily marketed. They may, at small expense, be 
shipped to distant markets where quotations are more favorable than 
near at hand. 

The regular work of caring for the poultry can scarcely be called 
hard labor, especially where the plant is conveniently arranged and 
the necessary labor-saving appliances provided. It is interesting, 
many find it actually fascinating, 
and every member of the family 
can attend to certain duties with- 
out overtaxing- their strength. 

Poultry products are in con- 
stant and increasing demand, and 
there is a practically unlimited 
market for them at fair prices. 

There seems to be little if any 
danger of the business being 
overdone. 

Poultry keeping is a most 
healthful occupation, since it 
keeps the worker out of doors a 
great deal of the time and is not 
likely to become monotonous, 
since each season brings a new 
round of duties. 

The disadvantages of the busi- 
ness seem to be about as follows : 

Since poultry raising is a busi- 
ness of endless detail, it demands Mexican game cocks 

Constant attention. In short it is Fighting games en route to the cock pit. 

each in a separate basket to prevent them 
a Seven dav job, the birds reqilir- injuring each other before the "spc 

- J l begins. 




THE POULTRY INDUSTRY 



13 




ing attention on Sundays as well 
as week days. There are no 
seasons of comparative inactivity 
during which the worker can be 
away from home for days at a 
time. This often means chafing, 
uneasiness, discontent. Much 
depends upon personal tempera- 
ment. 

The business is more or 
less uncertain, owing to condi- 
tions beyond the control of the 
poultryman. The weather, prices 
of feeds and supplies, and the 
returns from the sale oi the 
products, vary from year to year. 
And finally, the poultryman 
deals with living things which as 
yet are not fully understood and 
which cannot always be con- 
trolled. Death will come in, 
causing serious loss among 
young and old stock alike ; pul- 
lets will refuse to lay in spite of conscientious care ; eggs will fail 
to hatch, though all possible precautions have been taken. 

But serious as these drawbacks are they do not offset the many 
advantages of poultry husbandry. Poultry growing is a good busi- 
ness and a safe one. It offers much of interest, satisfaction and profit 
to the farmer, the village resident and the city dweller, according to 
their varied opportunities. 

Much of the uncertainty of poultry raising is eliminated by the regular use 
of Pratts Preparations. 

Pratts Poultry Regulator induces heavy egg production, and insures strong 
fertility. 

Pratts Baby Chick Food gives the chicks a strong start. 

Pratts Disinfectant keeps the plant sanitary and wards off disease. 

Pratts Lice Killers exterminate mites and body lice. 

Pratts Poultry Remedies overcome destructive poultry diseases. 
USE PRATTS FOR SURE RESULTS. 



GIVE THE BOY A CHANCE 



14 THE POULTRYMAN'S COMPLETE HANDBOOK 

Much has been written lately about the possible profits to be derived 
from this line. It must be confessed that some of these statements are 
overdrawn, and that they hold out false hopes to the inexperienced. 
As a matter of fact poultry farming is not a sure road to great 
w r ealth ; it is not a get-rich-quick proposition. It does offer a fair 
return for intelligent labor, a comfortable living and the means of 
acquiring a reasonable competence. Few men have grown rich, as 
we measure riches today, in poultry keeping. Many have made 
themselves more than independent. There have been failures too, 
but the same can be said of every profession and every other business. 

Poultry keeping, an agricultural specialty, is itself highly spec- 
ialized. Most successful plants are devoted to some one line of work, 
or a few closely allied lines, one primary and the others secondary. 
A number of poultry specialties naturally group themselves together, 
fitting into the general scheme without interfering with each other, 
and such combinations are frequently made. For instance, the fancier 
whose interests are wrapped up in the production of show specimens, 
enters the commercial field where he sells for table use his inferior 
birds and surplus eggs. The egg farmer is a market poultry producer 
to a certain extent, since he must dispose of his old hens and the 
cockerels from his yearly crop of young stock. 

As a sort of general classification poultry keepers may be placed in 
two general groups — commercial poultrymen and breeders. < This 
division is not exact, as the two groups overlap.) The former devote 
themselves to the production of table poultry and eggs : the latter to 
the production of exhibition and breeding birds, baby chicks and eggs 
for hatching. 

These two groups may be again divided according to their principal 
products, as eggs or meat, etc. We also find further sub-divisions. 
Some egg farmers endeavor to secure the largest output during the 
winter months, the season of highest prices. Others pay little atten- 
tion to winter egg production and bend every energy to securing eggs 
during late spring*, summer and early fall for sale at summer resorts. 
Many are interested most of all in getting numbers of eggs, paying 
scant attention to their quality ; others place quality first and cater to 
hospitals and other institutions which demand the freshest of stock 
produced under the most sanitary conditions. 

Growers of poultry meat may devote themselves largely to a single 
line, as chickens, ducks, geese, squabs and turkeys. Chicken growers 



THE POULTRY INDUSTRY 15 

in turn may pay special attention to the production of broilers, capons 
or roasting chickens. 

The same condition exists among the breeders. There are spec- 
ialists in different classes and breeds of poultry. Some are most 
interested in the growing of strictly fancy or exhibition stock. Others 
cater to the demand for birds of superior practical value, either as ^gg 
producers or table poultry, selling breeding birds, baby chicks or 
hatching eggs. 

A recent addition to the list of openings for poultrymen is custom 
hatching. This has followed the introduction of practical incubators 
of large capacity, the so-called mammoth machines. These are so 
easy and economical to operate, that hatching may be done " to order " 
at a very low rate. There seems to be a tendency toward the estab- 
lishment of custom hatcheries, central hatching stations, where this 
important part of the poultryman's w r ork can be done for the whole 
neighborhood. Such a departure from present methods merely 
marks a return to a system that has long been followed in Egypt and 
China, where the practice is a common one, the trade or art being 
handed down from father to son, like other established businesses. 

In many cases these central hatcheries have proven very profitable 
in America and Canada, and one may reasonably conclude that before 
many years they will be found in practically every community where 
much poultry is raised. 

Now a very pertinent question often raised by prospective poultry- 
men is this — " what financial return may one secure from the various 
branches of poultry husbandry ?" This is a very difficult question to 
answer satisfactorily, but the following figures will serve to give a 
general idea of the possibilities of the business. 

In this connection it is only right to remark that farm incomes can- 
not fairly be compared with city incomes, as the conditions are so 
different. The farmer counts his profits after meeting most of his 
family expenses. The city worker usually refers to the gross 
amount he receives. On the farm one has a house to live in, more or 
less fuel, fruit, vegetables, milk, eggs, etc., which make a serious drain 
on the city income. Employes on poultry farms receive room and 
board in addition to the monthly wage, but in the city these are paid 
for out of the income. This makes a big difference and shows why 
a farm income is usually relatively larger than a similar sum earned 
in the city. 



16 THE POULTRYMAN'S COMPLETE HANDBOOK 

Competent poultrymen working on established farms commonly 
receive $40 to $60 per month, together with board. 

Capable managers of poultry establishments are paid according to 
their ability and the extent of the business. $75 to $100 per month is 
not uncommon. A few receive from $1500 to $2000 per year. One 
very successful man is reputed to receive a salary of $3000 per year, 
in addition to valuable perquisites. 

A " spare-time " plant operated by a business man who makes a 
specialty of exhibition stock pays a profit of $1300 per year. 

A one-man plant, illustrated at the head of this chapter, pays from 
$1500 to $2000 per year. This is a strictly commercial establishment 
and carries from 800 to 1000 birds. 

Two " egg farms," well known to the writer, pay $2500 and 
$3000 annually. 

Producers of " soft roasters " in the South Shore district are in 
some cases cleaning up from $2000 to $3500 per season. 

Duck rearing establishments are often developed to a great size. 
Some are reputed to make an annual profit of $5000 to $10,000. 

Successful fanciers often make nice profits from small flocks of 
birds, since they sell eggs and stock at prices many times greater than 
these would bring if marketed for table use. But the commercial 
end of the business is safer for the beginner, who will naturally 
develop into a fancier after securing some of the necessary practical 
experience, provided he possesses the proper qualifications and tem- 
perament. 

The best possible advice to the beginner is about as follows : 

Begin small ; play safe ; follow accepted practices of successful 
men ; test your untried theories — if at all — in a small way : learn 
how to do the work before attempting to surpervise others ; save a 
part of your capital to work with ; adopt one suitable breed and stick 
to it ; carefully study your market and cater to it ; stick to your work 
until you have overcome your difficulties : use Pratts Poultry Pre- 
parations to make your work easier and results surer, 



CHAPTER II 



POULTRY BUILDINGS 










LONG BREEDING HOUSE WITH ATTACHED RUNS 



There is no mystery about the construction of poultry houses. 
Neither is there any one type of building which embodies all advan- 
tages and possesses no disadvantages. There are about as many kinds 
of structures as there are poultry keepers, each one incorporating 
features which are desirable, or which are thought to be desirable. 
Within the limits of a volume of this character it is obviously im- 
possible to illustrate and describe these endless variations. Therefore 
we will merely discuss the principles of poultry house construction, 
present the designs which today are giving general satisfaction, and 
reproduce photographs and building plans of structures which have 
given the best satisfaction on successful poultry farms. 

Every poultry building, regardless of type, materials used, or size, 
must meet certain very definite requirements, and any structure which 
does this will give good results. Briefly stated these essentials are as 
follows : For the health and comfort of the birds each house must 
be dry, well ventilated, free from draughts, sunny and cheerful, and 
contain sufficient room for the flock. In addition to these considera- 
tions, the poultryman will do well to consider the desirability of 
economy of construction and convenience. An inconvenient build- 
ing often causes one to neglect some of the daily duties, which means 
that trouble and loss will soon follow. 

17 



18 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Stated briefly, the dangers to be avoided in poultry house construc- 
tion are dampness, draughts, darkness, dirt. 

The materials commonly used are lumber, shingles, cement, build- 
ing paper and prepared roofing. Most poultry houses are built of 
wood, since it is comparatively inexpensive, fairly durable, and almost 
anyone can work it. Cement is sometimes used where sharp sand is 
available and the owner can manage the work. Hollow building tile 
plastered with cement make excellent walls and floors, but in most 
places their cost is prohibitive. 



Typej of Roofr 






5hed Rpof 



Unequal vSpan 
Rpof 




Monitor 
Rpof 





Gable Rpof 



Jemi- Monitor 

Roof 



Since warmth is not essential to adult fowls, the expense of heavy 
construction is not usually justified. In fact, experiments in heating 
the quarters for laying and breeding stock have clearly demonstrated 
that this is neither necessary nor desirable. 

On the other hand, chicks must be protected and kept warm, so 
brooder houses should be tightly built and provided with some means 
of heating. 

For convenience, poultry buildings are classified according to size 
and shape, as long, or continuous houses, and colony houses. The 
former are large buildings, extending east and west, and usually 



POULTRY BUILDINGS 



19 




divided into 
pens of various 
sizes. Colony 
houses are small 
buildings, con- 
taining one or 
two pens, and 
may be either 
fixed or port- 
able. 

In type, poul- 
try buildings are 
either closed or 
tight, curtain 

front or open front. The former are equipped with tight fitting win- 
dows and doors, and are ventilated by adjusting these openings. The 
curtain front houses have large openings in the south wall which are 
closed during storms and cold w r eather by frames covered with thin 



PORTABLE COOPS FOR YOUNG STOCK 
A shady range for growing birds is most desirable. 




SIMPLE " A " SHAPED HOUSES 
On this nlant the breeding birds use one large run in common- 



20 



THE POULTRYMAN'S COMPLETE HANDBOOK 




THE "GO- WELL" LAYING HOUSE 
This building is 20 feet wide and each pen is 20 feet square, 
feed runs through- the center of the building. 



A trolley for carrying 



cotton cloth or muslin. The open front houses have similar openings, 
but these are never closed, regardless of weather conditions. 

Very few tight poultry houses are now being erected, and existing 
structures of this kind are being converted into the curtain front type 
by removing the windows or cutting other openings. The reason for 
this is plain ; curtain front houses give better satisfaction than those 
of the closed type. The latter were built with the idea of conserving 
the heat generated by the hens. As a matter of fact they are usually 
damp and chilly, because of the condensation of moisture on walls 
and ceiling, due to insufficient ventilation. 

The open front house is a step further, and does away with the 
adjustment of curtains and doors, permitting a constant flow of fresh 
pure air into the building at all times. The objection to this plan lies 




LARGE COLONY HOUSES AND FREE RANGE 

An ideal arrangement for. poultry on a general farm. Each house is 20 feet square and 
shelters 100 lavers. 



POULTRY BUILDINGS 



21 



in the fact that during driving storms much rain and snow will be 
forced into the house, causing more or less dampness. The bad effect 
of this is offset by the constant circulation of air, yet many owners of 
these houses are equipping them with curtains, which keep out storms 
without entirely checking the ventilation. 

The character of the buildings erected will be determined by the 
methods of management decided upon. On farms where the birds 
are given free range, the colony system, the small house is necessary. 
These may be placed upon permanent foundations, or made portable 
as desired. On some farms such structures are never moved. On 
others they 
are located in 
different fields 
each year, and 
are frequently 
clustered near 
the rest of the 
farm buildings 
during the win- 
ter season. 



SCRATCHING 
SHED HOUSE. 

Each pen of birds 
has a closed roosting 
room and an open- 
front shed for exer- 
cising. This type may 
be built singly or as 
a continuous house. 



On intensive 
plants, where 
the p o u 1 try 
operations are 
concentrated 

upon a relatively small area, the long house is very popular. Such 
buildings are convenient, as they concentrate the stock where it may 
be cared for without waste of time. However the present tendency is 
to set such buildings at a considerable distance from each other and 





CURTAIN-FRONT HOUSE 

A simple structure which has given good service. Cloth-covered 
frames, hinged to the plate, are dropped down during storms and 
extremely cold weather. 



22 



THE POULTRYMAN'S COMPLETE HANDBOOK 




"*<&*•-- 



" Colony" House 
(jocoy type) 

This house was specially designed for the growing of winter 
chicks in small lamp brooders. Note the " Dutch door " made of 
two small doors, the upper one merely a cloth-covered frame. 




thus allow the 
stock a consid- 
erable area of 
land over which 
to wander. The 
old idea of cut- 
ting the flock 
up into families 
of ten to fifteen 
birds, allowing 
each pen a re- 
stricted yard, is 
gradually break- 



ing down. 



The 
popular plan to- 
day is to keep 
the stock in 
large flocks, a 
hundred or 
more birds, and 
allow them to 
use in common 
the land that 
was formerly 

Especially suitable for cold climates. The roosts are placed in the q^ ^p into 
end opposite the door, and this part of the house is double boarded. 
The ceiling is made of strips set 2 inches apart, and the loft is filled yards. 

The above 



BP5S*, 



Colony HooSe: 

(Elford Type) 



with straw, through which the necessary ventilation is secured. Note 
small door opening into this straw loft. The building is mounted 
on skids for easy moving. 




A'*5haped Colony House 
This little house is simple in construction, light in weight, and easily moved. It is 
convenient for many different uses, since it will house a small pen of breeders, a bunch 
of surplus cockerels, or a flock of chickens. Much liked as a colony brooder house, a small 
portable brooder being placed in it, and removed when the chicks no longer need heat. 



POULTRY BUILDINGS 



does not apply to the breeder who of necessity breaks his flock up 
into small families. 

Increasing the size of the flocks works to the advantage of the 
poultryman in two ways. It reduces his labor and increases the num- 
ber of birds that may be kept in a certain building. The floor area 
per hen may be reduced as the pen is increased in size. This is due 
to the fact that each bird actually has the use of the entire pen. If 
but five hens are kept tog'ether they should be given about 10 square 



Inexpensive Type 
OF Long House 




End Elevation 




End Section 




-40^ 
Front Elevation 

This 40-foot house was built on contract for $100. It is located on a farm where it has 
given much satisfaction. The roof and sides are rough boards covered with roofing material. 
There are four pens each 10 by 12 feet in size. 

The building might be improved by making a good-sized opening in the front of each 
pen, fitting same with a cloth-covered frame. As built, ventilation is provided through 
the straw loft. 



feet of floor surface per bird, say a pen 5 by 10 feet in size. Increase 
the flock to 100 birds and the floor space per bird may be reduced to 
4 square feet, a house 20 feet square. That is, a pen eight times larger 
than the small one first mentioned takes care of twenty times as 
many birds. 

An even hundred birds to the flock seems to be a very convenient 
unit to work with. Many poultrymen are having success with two to 



24 



THE POULTRYMAN'S COMPLETE HANDBOOK 



five hundred in each flock. Everything depends upon the man behind 
the birds. 

The rear alleyway which was a feature in every long house a few 
years ago is disappearing with the pen partitions. When a house is 
divided into many small pens the alleyway is a big convenience, but 
when there are but two or three large pens the necessity for it dis- 
appears. This again is economy, as the usual alleyway takes up about 
20% of the floor space, and this might better be devoted to the stock. 

A very good substitute for the old time alleyway is an elevated 
walk along the front of the building. The birds may be observed and 




THE ORIGINAL LAMBERT LAYING HOUSE 

One of the best houses for general farm use. 14 by 28 feet in size, divided into two 
equal pens by solid board partition from floor to peak. The dropping boards and roosts 
are placed along this partition, with ventilating opening below and window above. 

The large openings in front may be closed with cloth frames, hinged inside at the front 
corners of the building. 



pens entered from the walk, and the cost of this arrangement is slight. 
The birds may pass out the south side of the house as usual, since the 
raised walk will not interfere with their movements. 

The proper location of the poultry house is a matter of prime im- 
portance. A poor location may make the best built house unsatis- 
factory. 

Wherever possible, the poultry house should be sheltered against 
driving storms and cold winds. (Of course this does not refer to the 
warmer sections of this country.) But though protection from 
sweeping winds is desirable, it is equally important that suitable air 



POULTRY BUILDINGS 25 



drainage be provided. Avoid spots in which the damp air settles and 
remains. Far better be on a hill exposed to the winds from all 
quarters. 

The house should stand upon soil that is well drained, either natur- 
ally or artificially. A sandy loam soil gives the best satisfaction, and 
if the surface of the land slopes to the south, or slightly east of south, 
the location is ideal. 

When erecting each house see to it that roof, back and end walls 
are tight. The front, or south, side is not of so much importance. 
The main thing is to leave sufficient openings for sunlight and air. 

The floor is important. This must be dry. In a naturally well 
drained soil an earth floor is as good as any. Merely fill in a few 
inches above the ground level. In small portable coops or elevated 
houses, use board floors. Cement floors may be used in permanent 
buildings, especially in damp locations. Give such floors a thorough 
coating with hot tar. This checks all moisture. 

All buildings should be located with reference to making the daily 
work as easy as may be. Care in planning saves many needless steps. 
Keep down the labor. It is one of the greatest of poultry farm 
expenses. 

Where yards are provided, let them be roomy. On the general 
farm and on most poultry farms, the wire fencing may well be used 
to enclose the house, lawn and garden, giving the birds their freedom 
over the rest of the farm. This reduces labor and feed bills and 
insures very satisfactory results. 

Farmers still have much to learn about making poultry work on the 
farm, but there are great possibilities here. 

Of late there has been a tendency to do without yards or range for 
the laying birds, keeping them confined to their well ventilated houses 
at all times. Under this system the pullets are worked one year, and 
then marketed. This plan is of most interest to the poultryman 
whose ground space is limited. 

The cuts and drawings given space in this chapter so clearly show 
the various types of buildings that but little further explanation is 
necessary. However there are a few points which should be brought 
out. 

In the evolution of the modern poultry house we can trace several 
steps, the earliest of which may be disregarded. The closed front 
house was the favorite type for many years. The first step in the 



26 



THE POULTRYMAN'S COMPLETE HANDBOOK 



direction of fresh 
air housing came 
with the intro- 
duction of the 
scratching shed 
house, in which 
each pen of birds 
was provided 
with the popular 
tight roosting 
room, but in addi- 
tion was given an 
open front shed 
in which to exer- 
cise during* the 
day. These sheds 
were fitted with 
curtains w h i c h 
were closed when- 
ever necessary. 

Houses of this 
type were built 
of varying length, 
the roosting 



POULTRY HOUSE 

(LAMBERT TYPE) 





AN ADAPTATION OF THE LAMBERT HOUSE 
See plans above. This house is 10 by 20 feet and accommodates two pens of breeders. 



POULTRY BUILDINGS 



27 




rooms and 
scratching' sheds 



being 



arranged 



THE GILLETTE HOUSE 

A most satisfactory home for a flock of ioo birds, 
feet square, convenient, comfortable, sanitary. 



It is 



in pairs. 

Next came the 
form of build- 
ing in which the 
birds were 
given but a 
single fresh air 
compartment, 
though pro- 
tected at night 
by a roosting 
closet. Houses 



of this kind are 
the Maine type — of which practically all of the popular long houses 
of today are mere modifications — the Lambert type, etc. In prac- 
tically all of these houses the protected roosting closets have been 
abandoned, but the birds roost well back from the curtain fronts. 

The Gillette house is a very good type, and may be used for a 
variety of purposes. Because of its square shape it is an economical 
building to erect. 

The Tillinghast type is about the cheapest form of poultry house 
that can be 
erected. It is 
built in "box" 
style, the siding 
running up and 
down and serv- 
ing the purpose 
of studding. 
Sides and roof 
are made of one 
thickness o f 
matched cy- 
press, with no 
covering. The 
roof boards run 




SMALLER HOUSE OF GILLETTE TYPE 
Twelve feet square, divided into two pens. See plan on next 



THE POULTRYMAN'S COMPLETE HANDBOOK 




V 





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POULTRY BUILDINGS 



29 



vcntilat^r: 




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X J 'I I I i 






Colony Hou.se 

Two different methods of enclosing the same frame 

served that all these buildings 
have relatively low fronts and- 
that they are deep, as measured 
from front to rear. The small 
opening prevents too much air . 
from entering ; the great depth - 
permits the birds to move back v 
to a sheltered place when nec- 
essary. 

In the Tolman type provision • 
is made for light at the rear of 
the house by putting a window 

in one side wail ' opposite, the "" 

■ * * \* 
door. In the Clarke type the 5jj£ 

windows in the semi-monitor 
roof admit the desired light and 
sunshine. 

On every farm where exhibi- 
tion stock is produced a condi- 



from peak to eaves. In 
order to prevent them 
from warping and leak- 
ing they must be se- 
curely nailed midway be- 
tween peak and eaves. 
A special piece of timber 
must be provided at that 
point, as indicated in the 
framing plan. 

The true open front 
house is the last word 
in the fresh-air-for- 
poultry movement. 
Buildings of this type 
have been tested in the 
coldest sections of 
America and have made 
It will be -ob- 



good 




A " NO- YARD " HOUSE . 

Many egg producers are adopting the 
plan of keeping their laying birds confined 
to the house at all times, giving them no 
cut-door runs. This house ' was specially 
designed for such use. 



30 



THE POULTRYMAN'S COMPLETE HANDBOOK 




■*'&?&--"&*>--'-**SS8i 



Colony House 

(Til/inshastl/pe) 



Framing Plan 



tioning or " storage house " is necessary. The building illustrated 
will comfortably care for a good number of individuals. It will be 
found most convenient as a place to train stock for the show room ; 
pen surplus males separately to prevent mutilation from fighting ; set 
hens ; rear early chicks ; etc. 

The equipment for brooding the chicks is one of the most important 
things to be provided. On large farms the long brooder houses with 
hot-water heating are most widely used. The most popular type at 
present carries the pipes below the hovers, the heat rising through 
a central drum in each hover. The manufacturer of the heating 




THE TILLINGHAST COLONY HOUSE. 
One of the cheapest poultry houses that can be built. The upper cut shows the original 
house, 10 by 20 feet in size; the lower, an adaptation, 6 by 12 feet in size. The roosts are 
placed in the end of the building furthest from the door. 



POULTRY BUILDINGS 



31 




COCKEREL AND CONDITIONING HOUSE 
A necessity on farms where many surplus males are carried 
or birds conditioned for shows. The front portion is divided 
into small pens, and two tiers of coops extend along the rear wall. 



system to be in- 
stalled should 
be consulted be- 
f o r e deciding 
upon plans for 
a brooder house 
of this char- 
acter. 

Few poultry 
plants of small 
capacity can af- 
ford a pipe sys- 
tem brooder 
house, and many 

substitutes are used. Generally the portable lamp heated brooders 
and fireless brooders are adopted and these are located in a small 
coop, colony house, shed or unused pen in the laying house. Some 
forms of portable brooders are really miniature brooder houses, 
and these may be operated out of doors with no additional pro- 
tection. 

A very popular plan is to place a small brooder in a colony house, 
leaving it there until the chicks are weaned, when it is removed. 
The youngsters are left in the house, where they remain until they 
reach market size or laying maturity. This plan permits one to make 
a start on a small scale and expand as circumstances warrant. As 
compared with the long piped brooder system the small brooders 
having similar capacity require a much greater amount of labor. 



- \\ 




Open front 

Colony House 

(TOLMAN TYPEJ 






The south end of this house is left open throughout the year regardless of 
weather. The birds roost at the rear, well back from the opening. . This house 
can be built in colony form only. Not adaptable to continuous construction. 



32 



THE POULTRYMAN'S COMPLETE HANDBOOK 




Open front House 
(clark type} ? 



Front Elevation 




R005T.V ■ 



« I 



14' 



• NLST^ 




LL-LLLLLi 1 I i__l_ 


i ft"! i 

16" 


floor Plan 

' » ft H- 



where they may 
be easily cared 
for, especially 
during the first 
few weeks of 
their lives. A 
simple structure 
divided into suit- 
able pens will 
serve the pur- 
pose nicely. For 
use in cold wea- 
ther it will be 
necessary to pro- 
vide some addi- 
tional heat in 
order to keep 
the house tem- 
perature suffi- 
ciently high. 



Crojt Section 



A very satisfactory form of open-front 
house which may be built any desired 
length. The solid partition between the front 
and rear portions is carried to a point two 
feet above the floor, thus protecting the 
roosts from draughts. 



Even where lamp heated brooders 
are used the poultryman who raises 
much of a crop of chicks each year 
will do well to provide some kind of 
a special brooder house in order to re- 
duce labor and concentrate his chicks 




OPEN-FRONT HOUSE OF SEMI-MONITOR TYPE 

May be built in colony house form as illustrated, or as a con- 
tinuous house. The upper windows light and ventilate the rear 
portion. Frequently called the Woods type. 



POULTRY BUILDINGS 



33 



One of the most convenent types is the depressed alleyway brooder 
house, which is illustrated by photos and drawings on page 34. This is 
simply a low house, three and a half feet to plates and five and a half 
feet to peak, with a ditch three feet in depth in which the attendant 
stands when attending to his work. The best place to erect such a 
house is on a knoll or bank with a slope to the east or west, so that 
this sunken alleyway may be entered from the ground level. Other- 
wise steps must be provided. In any case there must be perfect 
drainage to prevent water from settling in the alleyway. 

The advan- 
tages secured by 
this form of 
construction are 
many. The 
building is com- 
pact, with the 
smallest possible 
amount of ex- 
posed wall -sur- 
face. The chick 
floor is elevated, 
so there is no 
necessity for 
stooping w h e n 
filling lamps, 
cleaning brood- 
ers, feeding and 
watering the 

chicks. There is a comparatively small amount of enclosed air 
space, which makes easy the maintaining of the proper. temperature. 
The chick floor is comparatively near the roof, the warmest .part of 
the building. The chicks are brought, up near the attendant's eyes 
where they may be closely observed and their condition easily noted. 
All of these points are worthy of consideration. 

The particular structure shown in the illustrations is carefully 
built, with stone foundations and alleyway walls and cement floor. 
The sides and root are made of matched boards covered with heavy 
roofing material, and the interior is lathed and plastered. The plas- 
tering is carried across the collar beams, thus forming a small attic. 




SIMPLE CURTAIN-FRONT HOUSE 
Built very cheaply, but a most practical house. Over one-third 
of the entire front is left open. Cloth-covered frames to close 
the opening are swung up against the roof. 



34 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Brpoder^House with Depre^ted Alleyway 




***& 



Section - JbutK^ide qf alley 



>Scgle. 

End Section 



This is one of the most convenient types of brooder 
houses. Most of the work is done without stooping. 




WEST ELEVATION 
Note the low exposed walls. 




SOUTH ELEVATION DEPRESSED ALLEY BROODER HOUSE 
This photo was taken before the grading had been completed and yards erected. 



POULTRY BUILDINGS 



35 




EXTERIOR OF A LONG BROODER HOUSE 

Observe the portable fence, which is built in panels. These panels are hooked to the 
posts, and may be easily removed to permit thorough cultivation of the yards. 




INTERIOR OF THE HOUSE SHOWN ABOVE 

The boxed-in hovers here shown are no longer popular, most hovers being open for 
free ventilation. Note bank of pipes along rear wall to maintain house temperature. 



THE POULTRYMAN'S COMPLETE HANDBOOK 




A modification of the Maine type of house. May 
be built any length, with yards^ running to the south. 
Note particularly the elevated walk which serves the 
purpose of an alleyway without sacrificing house 
room. The birds pass under this walk when going 
out into the yards. 



Such expensive construction makes 
the best possible house, but it is not 
necessary. The essential features can 
be incorporated in houses of much 
cheaper construction. 
It will be observed that the lamps are located in small pits provided 

for them, thus putting the floors of the hovers on a level with the 

house floor, and doing away with the necessity of a bridge which the 

chicks must climb to reach the hovers. 
The lamp 

fumes and 

smoke are car- 
ried off by pipes 

w h i c h extend 

from the lamp 

boxes up into 

the attic. 

A 1 1 poultry 

buildings should 

be simple. 

Showy, expen- 
sive structures 

are not neces- 

sary on business two-pen curtain-front house 

r A small structure which is a modification of the long housj 

tarmS. shown above. 




CHAPTER III 



POULTRY HOUSE EQUIPMENT 
AND APPLIANCES 



•ft- 



12- 



*-v. 



-SIDE 
4' 



END 



□ 



kfl 



& 



TOP 



Shipping Crate 
f or Live Poultry 




The daily work of attending to the flocks of poultry is made much 
easier if the houses are properly equipped, and convenient workable 
appliances provided. Most of the necessary things may be cheaply 
secured, especially if the poultryman is at all handy with tools. 

There are many excellent appliances on the market which may 
well be purchased, especially such as are made of metal or earthen- 
ware. However in most cases the handy man can provide inexpensive 
substitutes which will serve the purpose well. The most important 
of these are illustrated and described herewith. 

Every poultry plant should be equipped with a fair outfit of tools. 
Such an investment will pay well. There should be included a fair 
set of ordinary carpenter's tools, heavy " snips " for cutting sheet 
metal and wire, a soldering outfit, axes, forks, shovels, hoes, rakes, 
scythes, crow bars, and other things for which there is daily use. The 
total cost need not be great, but their value to the busy worker can 
scarcely be estimated. 

It is also wisdom to set aside a room or small building where these 
necessities may be stored, each in its proper place, and which may 
also be used as a work shop. Such a plan will do much toward insur-' 
ing the prompt performance of duty and reducing excuses for failure 
to attend to things in the right way and at the proper time. 

37 



38 



THE POULTRYMAN'S COMPLETE HANDBOOK 




BAKINGFbwDER CaN 
FOUNTAIN 




Especially useful for watering little chicks. They may 
drink at will, but cannot wet themselves. 



All poultry house 
furnishings should be 
simple and portable. 
Nothing should be 
attached to the build- 
ing itself, as built-in 
furniture interferes 
with easy and thor- 
ough cleaning and 
prevents rearrange- 
ment of the pens 
when for any reason 
this seems desirable. 
Vermin, especially 

mites, and disease germs find lodgment and protection behind 

built-in nests, hoppers, etc., and consequently it is difficult to get at 

them. 

The essential furnishings include receptacles for food and water. 

roosts and nests. 

The roosts of medium length 
should be made of 2x2 inch 
scantling. Long roosts should 
be 2 x 4 scantlings, set with the 
narrow face uppermost. For the 
comfort of the birds the upper 
edges should be slightly rounded 
off. 

Roosts should invariably be 
located where they are out of the 
way of the attendant and are not 
in a draught. As a rule they 
are placed at the rear of the 
house. They should not be more 




WATER BARREL 

This saves many a backache where large 
flocks are watered daily. 



Don't let mites breed undisturbed about the roosting quarters.. Paint or 
spray roosts and droppings boards with Pratts Liquid Lice Killer. Force the 
material into the cracks and back of all strips attached to the wall. That will 
fix them! 

Use Pratts Disinfectant in the same way to exterminate lurking disease 
germs that may cause serious losses. 



POULTRY HOUSE EQUIPMENT AND APPLIANCES 



39 



than three feet from the floor and should be set on a level. Roosts 
in ladder form are undesirable. 

When the partitions are close enough together the roosts may 
properly rest on blocks attached to the partitions. Notches hold the 
poles from slipping or turning. In long buildings the roosts are often 
nailed to cross pieces and the latter attached to the rear wall by loose- 
pin hinges. 

The following amount of roost space should be allowed for each 
bird : Langshans and Brahmas, ten inches ; Wyandottes and Plymouth 
Rocks, eight to nine inches ; Leghorns and Minorcas, seven inches. 



piy-feed 

Carrier 




Convenient for carrying dry feed, especially mash. The 
small mouth makes possible the filling of hoppers without 
wasting feed. 




T4" Grit and 
Shbjl Hopper 

May be made any size according to 
the necessities of the case. The wire 
netting prevents the birds from wast- 
ing the material. This form is not 
suitable for feeding dry mash. 




A supply of grain in each house saves many 
steps. Bins of this kind occupy but little floor 
space. 



40 



THE POULTRYMAN'S COMPLETE HANDBOOK 



.Sl/PP.ORT,NO 

WIRt 



stov: 

PIPE— v. 



K 



.-14, 



ge -15- 




DiyM-aA 



R^^^^^^^^ 




Dry Mash 
Hopper 

Such 'a hopper will serve a small pen of 
birds very nicely. It seldom clogs. 



vated about 18 
inches above the 
floor. This pre- 
vents the birds 
from scratching 
them full of dirt 
and litter. 

Any pan or 
bucket will serve 
well as a water 
holder. It should 
be placed in a 
frame to prevent 
tipping and spill- 
ing. Fountains of 
various kinds are 
frequently u sed, 
and some types 
give excellent sat- 
isfaction. One 
piece fountains of 
earthenware o r 
metal should be 



The dropping board to catch 
the droppings of the birds at 
roost may be provided or not. 
Most poultrymen use them. 
They keep the house in a more 
sanitary condition and save flo'or 
space. For a single roost this 
board or platform should be 
about two feet wide. For two 
roosts from three to three and a 
half feet wide. They should be 
placed six to eight inches below 
the roosts, and extend the full 
length. 

Food and water dishes should 
be placed on a wide shelf ele- 




Cro.wJection 

Feed Hopper^ 

Suitable for either indoor or outdoor use 



^jde Elevation 



The cover lifts off. 



■^_ 




Feed Hopper 

FOR 

Large Flock 




This hopper can be made any length. It is elevated on 1 8-inch 
legs and so takes up no floor space. 



POULTRY HOUSE EQUIPMENT AND APPLIANCES 41 

avoided, as they are difficult to clean and hard to manage when they 
freeze up. 

A very good fountain for little chicks may be made from .a tin 
coffee can or baking powder can with air tight joints and having a 
fairly deep cover. Press in the side as indicated in the drawing, fill 
with water, put on the cover, and invert. The chicks can then get 
all the water they require, but cannot get themselves wet. 

Where possible, let the birds have access to a good stream of water 
or a drip from a faucet. This insures plenty of water and saves much 
labor. 

Grit, shell and charcoal may best be supplied in hoppers similar to 
that illustrated. This may be made any desired size according to the 
number of birds in the flock. The wire netting will force the birds 
to pick up one piece at a time, and thus prevent much waste. 

Hoppers of this kind are suitable for feeding dry grain but will not 
do for dry mash, beef scrap, or other material that packs. In fact 
no hopper with a restricted throat will feed these materials freely. 
They all clog. 

For the feeding of wet mash nothing is better than the old 
V-shaped trough. This should be made of boards six or seven 
inches wide and any desired length. 

Dry mash hoppers must be so .planned as to prevent clogging. For 
a small flock a very good hopper may be made of a small box six 
to eight inches deep. Merely tack lath across the top to prevent the 
birds from scratching the mash out, but far enough apart to let them 
thrust their heads through and eat at will. 

A length of ordinary stove pipe suspended above a shallow box 
makes a servicable dry mash hopper for a small number of fowls. 
This should be inspected occasionally, as the mash will sometimes 
clog even in this and refuse to feed down. 

The feed hopper with a cover or roof, shown in the drawing, may 
be used in the house or out on the range. For the latter use the roof 
might well be extended a few inches on each side, to prevent the 
rain from blowing in. 

For large flocks of layers the long hopper elevated on legs will be 
found extremely useful. This may be made as long as necessary to 
accommodate flocks of any size. 

These simple feeders are easy to construct, never clog and so put 
the birds on temporary short rations, prevent waste, and permit the 



42 



THE POULTRYMAN'S COMPLETE HANDBOOK 



attendant to see at a glance just how much feed is available. Fre- 
quently in closed hoppers the supply of feed runs short at inopportune 
times. 



^<ri 




In small yards where it is difficult to keep green stuff growing, this frame will solve 
the problem. The birds eat the green sprouts as they come up through the wire netting, 
but cannot destroy the roots. 

The green food frame here shown is a great help to poultrymen 
who must keep their birds in small yards in which it is difficult to 
keep grass or other succulent feed growing at all times. In small 
yards it is hard to get green growth started without confining the 
birds for days at a time, and it is soon destroyed because it is speedily 
trampled and scratched out. Under the protection of a wire covered 
frame grass Or grain may be started without shutting the birds out 
of the yard. As soon as the shoots push up through the wire the 
birds may help themselves, but they cannot destroy the roots, so the 
supply of fresh green stuff is constantly renewed. 

The wire covering should be inch mesh, and must be supported on 
plenty of stiff cross pieces to prevent it from sagging. 

Nests are essential, though not always used as regularly as we 
might wish. Almost any small box will serve the purpose, or special 
nests may be cheaply built. Old tgg cases or orange boxes serve the 
purpose finely. The top is removed from each box and a four inch 
strip nailed on one edge. The open side becomes the front of the nest 
when the box is placed on its side, and the strip serves to retain the 
nesting material. 

Such nests may be placed directly on the floor, elevated on short 
legs, or suspended against the wall. If many nests are needed, these 
boxes may be piled one upon the other, with small projections or 
steps provided to which the birds may fly or jump when they desire to 
enter them. 

Trap nests are much used by careful breeders. These are made in 
many different styles, but all are intended to trap the hen when she 
enters the nest and keep her there until removed by the attendant. In 



POULTRY HOUSE EQUIPMENT AND APPLIANCES 



43 



this way the poultryman is enabled to learn just how many eggs each 
hen lays, and also secure separately for hatching the eggs from any 



given hen. 



A good trap nest is simple and inexpensive, certain in operation, 
prevents more than one hen from entering at a time, and is com- 
fortable. 




The Foley 

TrapNest 



Individual egg records are possible only where trap 
nests are used. This one may be made of any box of 
suitable size. 



The Foley nest here illustrated is quite popular. It may be made 
by simply fitting the trapping arrangement to any box of the desired 
size. This box should be sixteen to eighteen inches from front to 
back, fifteen to eighteen inches high, and twelve to fourteen inches 
wide, inside measure. 

A circular opening, eight inches in diameter, through which the 
hen enters, is cut near the bottom. Provision is made for ventilation 
by locating a wire covered opening above the door. 

The door is a piece of board, seven inches wide, which slips up and 
down the front of the box, being held in position and guided by two 
pieces of No. 9 wire attached as shown. It must move easily without 
catching or binding. 

The trigger is easily made, but must be carefully adjusted. It is 
merely a piece of No. 9 wire bent as shown in the drawing and 
attached by staples to the top of the circular opening in such a manner 
that it will swing freely. The top of the short end is flattered, as the 
catch rests upon this. 



44 



THE POULTRYMAN'S COMPLETE HANDBOOK 




;«^ 



HotAirJBrooder. 



An inexpensive brooder for use indoors. 

This catch is merely a wire nail bent in the shape of an " L," and 
driven into the bottom of the door with the base projecting- inward. 
The bottom of this projection is also filed flat. 

In use, the door is pushed up to a sufficient height to permit the base 
of the catch to rest upon the short end of the trigger. As the hen 
enters the nest she pushes the trigger aside, thus releasing the door 
which drops down across the opening - . 

The hen is removed through the top, which may be fitted with a 
door of any convenient kind. Or the top may be left open and the 
whole nest slipped beneath a broad shelf, being pulled out like a 
drawer when necessary. 

As a rule it does not pay to make brooders at home. So many 
good machines are available at low prices that it is usually cheaper to 
buy than to manufacture them. However we illustrate a simple 
home-made machine that works well in the hands of competent 
operators. 

This is merely a box three feet square and ten inches deep. This 
is covered with a sheet of galvanized iron or tin, nailed tightly along 
the edges. Above this in turn are nailed inch strips extending en- 
tirely around the top. In these small notches must be cut to admit the 
air. 

The tight board floor is nailed on these strips. In the center of the 
floor a good sized opening- is cut, over which a small pan is nailed, 
bottom up. Nail holes are punched in the side of the pen. 

The Queen line of brooders, both lamp heated and tireless, cannot be ex- 
celled. Well built, practicable, dependable, low priced. The Pratt Food 
Company arc Eastern distributors for the manufacturers, and always carry a 
full, assortment in stock. Send for new catalog and prices. 



POULTRY HOUSE EQUIPMENT AND APPLIANCES 



45 



The hover is 
merely a little 
table with a 
slashed cloth 
curtain around 
the edges. Sides 
and bridge are 
added as indi- 
cated. 

In use, the 
lighted lamp is 
placed in the 
lower section. 
This heats the 
metal sheet, 
which in turn 




Nests and -pens for fitting, hen.5.. 



* 



This simple arrangement makes easier the work of earing for 
sitters, and prevents losses from fighting and deserted nests. 



warms the air. 

This passes up through the hole in the floor and out under the hover 
through the holes in the pan. Fresh air is constantly drawn in 
through the previously mentioned notches in the strips between the 
metal sheet and the floor. Thus the chicks receive a constant supply 
of pure, warmed air, uncontaminated by lamp fumes. 

A few holes must be provided in the lower section, or lamp box, 
to provide the lamp with the air it needs to insure free burning. 

HOME HADE 
brooder Lomp 




This Tillinghast lamp is made by soldering a pie tin on a baking tin, and mounting 
a chimneyless burner on it as shown. 

The home made lamp shown in the illustration may be used in 
this brooder. This requires a chimneyless burner of the Zenith type. 




<J CO 
PL, -^n- 

w 

I— I 

u 



< 



CHAPTER IV 

BREEDS OF FOWLS 




DARK BRAHMAS 

Poultrymen, especially beginnners, are inclined to pay too much 
attention to breeds and not enough to individuals. There is no best 
breed, but there are good individuals in every breed, and if these are 
selected and carefully bred one may develop a good family or strain 
of every breed. It is a common mistake to keep changing breeds in 
the effort to find one that possesses all the desired excellencies. The 
most sensible method is to begin with a breed that has given general 
satisfaction in the hands of local poultry keepers, and then improve 
it by systematic and careful breeding. 

Thorough bred, or as poultrymen say, standard bred poultry, is 
much more satisfactory than mongrels. But it does not follow that 
every standard bred bird is a better individual when measured by 
performance, than every mongrel. Unfortunately there are many 
" scrub "thoroughbreds that are kept merely because of their ancestry. 

The commercial poultryman will do well to place health and vigor 
first among the characteristics he requires in his flock. These are 
of primary importance, and the breeder who ignores them will sooner 
or later come to grief. 

Select and breed the health type ; birds that are lively, vigorous ; 
have clear eyes ; combs and wattles of bright healthy color ; short, 

47 



48 



THE POULTRYMAN'S COMPLETE HANDBOOK 




PARTRIDGE PLYMOUTH ROCKS 

A comparatively new variety having unusual beauty 
of plumage. 



stout beaks ; well de- 
veloped muscles ; well 
finished plumage. Avoid 
the weak, mopey, list- 
less, scrawnv, knock- 
kneed, crow-headed 
specimens. They bring 
trouble and disappoint- 
ment. This applies 
equally well to all kinds 
of poultry. 

Our domestic fowls 
are all descendants of 
one or more wild types, 
some of which are still 
found in various parts 



of the world. The most 
generally accepted belief is that the jungle fowl of India — named 
Gallns bankiva by the scientists — is the parent type. Under domesti- 
cation it has been changed and 
moulded by man, influenced by 
widely differing environment, 
and the result is seen in our per- 
fected fowls of the present day. 
The term " standard bred 
poultry" refers to birds bred to 
conform to the Standard of Per- 
fection, issued by the national 
organization of poultrymen, the 
American Poultry Association. 
This describes the form and 
color of every section of both 
male and female of every kind of 
poultry deemed worthy of recog- 
nition by American poultrymen. 
This book is indispensable to the 
breeder and exhibitor, since it is barred Plymouth rock 

The first of the tvpicallv American 
the generally accepted gUlde, the varieties, and still one" of the best. It 
r i .I •, 11 . • possesses all of the desirable characteristics 

final authority On all questions D f the ideal general purpose fowl. 




BREEDS OF FOWLS 



49 




SILVER-LACED WYANDOTTE 
One of the earliest varieties of Wyandottes. The 
plumage is a pleasing combination of black and white. 



of the quality of poultry 

as judged from the 

standpoint of the fancier. 

Copies may be secured 

from any office of the 

Pratt Food Co. Price, 

$2.00, postage paid. 
In the Standard, fowls 

are divided into classes, 

breeds and varieties. 

The class includes fowls 

of presumably common 

origin, usually geo- 
graphical, and is in turn 

divided into breeds, and 

the latter into varieties. 

For illustration, the Barred Plymouth Rock is a variety of the 

Plymouth Rock breed, which is a member of the American 

class. Breeders usually say that " shape makes the breed and color 

the variety." In some cases the form of the comb is the only variety 

distinction. This difference between breed and variety should be 

clearly understood. 

Each breed has certain well defined characteristics that have become 

fixed through years of 
breeding, such as size, 
color of eggs, etc. The 
poultryman should take 
advantage of this and 
use as his foundation 
stock the breed or variety 
which already possesses 
the greatest number of 
characteristics he de- 
mands. This saves much 
time and the sooner 
enables him to get his 
white wyandottes flock into the form he 

Fine general purpose fowls, useful alike as pro- Hpcitpc 
ducers of brown eggs and fine table carcasses. Ciesires. 




50 



THE POULTRYMAN'S COMPLETE HANDBOOK 



The American Poultry Association recognizes eleven different 
classes of fowls : I. American. 

II. Asiatic. 

III. Mediterranean. 

IV. English. 
V. Polish.. 

VI. Dutch. 
VII. French. 
VIII. Games and Game Bantams. 
IX. Oriental Games and 

Bantams. 
X. Ornamental Bantams. 
XL Miscellaneous. 

The great classes are further 
divided into more than one hun- 
dred breeds and varieties, each 
differing from the other in size, 
shape, comb, color, or in some 
other way. In addition, there 
are a few non-standard varieties 
which possess more or less merit. 
It is apparent, then, that the 
poultryman has wide latitude in 
making a selection. He should use common sense in choosing, 
keeping in mind his object in 
keeping poultry, the local cli- 
matic conditions and market re- 
quirements. It has been well 
said that one should " select the 
breed he likes." This might be 
qualified by adding the sugges- 
tion that he try to like the breed 
that best meets local conditions. 
Each recognized breed and 
variety possesses enthusiastic ad- 
mirers. That means that every 
kind nicely fits into some special 
place, but it does not follow that 
all are equally valuable for prac- 




COLUMBIAN WYANDOTTE 
The most recent addition to the Wyan- 
dotte family. 




WHITE ORPINGTON 
At present the most popular variety in 



BREEDS OF FOWLS 



51 




LIGHT BRAHMAS 

The largest of our recognized breeds. Fine for 
the production of heavy weight roasters and capons. 



tical purposes. This is 

emphatically untrue. By 

a process of elimination, 

a sort of survival of the 

fittest, American poul- 

trymen have sorted out 

a comparatively few 

breeds and varieties 

which are of greatest 

practical value under 

average conditions, and 

one or more of these are 

found on most commer- 
cial farms. The other 

kinds are found in the hands of fanciers, or in small home flocks. 
The first four classes in the list above are of greatest interest to 

the commercial poultryman. The members of the Asiatic class, the 

Brahmas, Cochins and Langshans, are noted for their great size. 

They are large, slow maturing, and of greatest value to the producers 

of heavy weight table poultry. The hens of this class are persistent 

sitters and produce rich brown eggs. 

In the Mediterranean class are found the " Qgg machines," the 

Leghorns, Minorcas, Spanish, Andalusians and Anconas. Excepting 

the Minorcas they are small in size and mature rapidly. All are non- 
sitters and lay white eggs. 

Midway between these groups 
are found the American class, 
including the Plymouth Rocks, 
Wyandottes, Rhode Island Reds, 
Buckeyes, Dominiques and 
Javas. These breeds are medium 
in size, good sitters and moth- 
ers, excellent layers of brown 
eggs, and make desirable table 
carcasses at all ages. They are 
the best of the general purpose 
breeds. 
buff cochin In the English class the most 

A stately fowl prized by fanciers, but • . , • ,1 /~\ • j „ t? . 

possessed of little practical value. important is the Orpington, Eng- 




52 



THE POULTRYMAN'S COMPLETE HANDBOOK 



land's contribu- 
tion to the list of 
general purpose 
fowls. In many 
respects this 
breed closely re- 
sembles those of 
the American 
class. 

One of the 
Games, the Cor- 
nish, is much 
prized by grow- 
ers of fine table 
poultry, on ac- 
count of its com- 
pact form and 
great breast de- 
velopment, 
most concise way, the most popular breeds and 




SINGLE COMB WHITE LEGHORNS 
Probably the most widely bred of all breeds. -Famous as 
producers of white-shelled eggs. 



Stated in the 
varieties on 
business poultry 
plants today are 
about as fol- 
lows : 

For the pro- 
duction of white 
eggs, the S. C. 
White, Brown 
and Buff Leg- 
horn. 

For the pro- 
duction of heavy 
capons and 
roasting chick- 
ens, Light Brah- 
mas and Par- 
tridge Cochins. 

For the pro- 




WHITE POLISH 
A fancy breed. 



BREEDS OF FOWLS 



53 




DARK CORNISH 

Formerly called Cornish Indian Games. Fine for 
market because of their compact shape and unusual 
breast development. 



duction of brown eggs 
and most kinds of table 
poultry, Barred and 
White Plymouth Rocks, 
White and Buff Wyan- 
dottes, Rhode Island 
Reds, White and Buff 
Orpingtons. 

These kinds have 
stood the test and have 
made good in the hands 
of thousands of breed- 
ers. The beginner may 
safely adopt any one of 
them. 

There are several 
comparatively new varieties which promise to become exceedingly 
popular because of special merit, but it will take quite a time for them 
to seriously threaten the supremacy of the kinds mentioned above. 

Just a word as to breeding. Most poultrymen of experience mate 
cockerels to yearling hens and cocks to pullets. In quality, chicks from 
the former mating seem to be better on the average. 

Do not closely in-breed. Especially avoid the mating of brothers 
and sisters. It is better to mate a cock bird to his own daughters and 
a cockerel back to his mother. In-breeding is necessary when the 
breeder wishes to intensify certain characteristics in his strain, and 
when properly done it seems to have little or no ill effect. However, 
considerable experience and sound judgment on the part of the 
breeder are necessary. In in-breeding, as in all breeding, the most 
important requirement is vigor of constitution and perfect health. 
Never put a weak or inferior specimen into the breeding pen. It is 
hard enough to produce good specimens without deliberately putting 
the youngsters under the handicap of weak, poor parentage. Re- 
member that the chicks inherit imperfections, weakness and tendency 
toward disease just as surely as they do those characteristics which are 
to be desired, and that the quality of the season's crop of youngsters 
is in great measure determined when the breeding pens are mated up. 
Far better to work with a limited number of good birds than to waste 
time and effort on a larger flock containing many weaklings. We 



54 



THE POULTRYMAN'S COMPLETE HANDBOOK 



cannot emphasize too strongly the fact that this is more important 
than the breed selected, or the method of housing and feeding. 

"When building up a strain of heavy layers, the trap nest is a great 
help. Pen records are a valuable guide and one will do well to breed 
from pens with high average egg yields, but after all this is a faulty 
method as all pens contain poor individuals. By the use of the trap 
nest alone can individual records be determined, and though this 
method of selection is expensive because of the time it takes, it pays 
in the end. 

Fortunately, one does not have to use the trap nest throughout the 
entire year in order to get a line on the best layers. Records made 
with hens of many different breeds under a wide range of conditions 

indicate very clearly that the fall and 
winter layers are the ones that make 
the high yearly record. Any pullet 
that lays 60 eggs between the day 
she lays her first egg and the first of 
the next March, may be depended 
upon to produce upward of 150 eggs 
before the close of her first laying 
year. All such are worthy of being 
permitted to reproduce their kind, 
and may well be reserved for breed- 
ing purposes as long as they lay rea- 
sonably well. In fact they may often 
be used until four years of age. 

There is another fact which should 
be kept in mind. Tendency toward 
great laying is more often inherited 
through the son of a heavy layer 
than through her daughters, and 
while the daughters of great pro- 
ducers are valuable the sons are 
more valuable. This is especially 
true since a cockerel can influence the 
offspring of a dozen females, thus 
multiplying his influence in the flock. 
exhibition game COCK In view of the two facts dis- 

A typically " fancy " breed without i i .it, i, 

much practical value. cussed above, the busy poultryman 




BREEDS OF FOWLS 55 



might well use the trap nest during the comparatively idle winter 
months in the following way. When selecting the pullets in the fall, 
place in a convenient house the pick of the flock, those that have made 
the most uniform growth, are strong, healthy and vigorous, and 
which most nearly meet the breeder's ideal in form, color, etc. 
Trap nest this choice flock from fall until the first of March. Reserve 
as breeders all that lay 60 or more eggs in that time, and head all pens 
with cockerels from such birds. Rapid improvement in flock aver- 
ages will result, and the required period of trap nesting will be 
reduced to the minimum. Further, the work will be done at the 
season of the year when the time can best be spared. 

And finally, the breeder will do well to remember that the very 
best index of a chick's vigor is the development it makes during its 
first eight to ten weeks of life. Begin to select the breeders the day 
they hatch, and continue to cull out the weaklings until the breeding 
pens are mated up. Mark permanently, either by punching the web 
between the toes, or removing the first joint of a toe, every chick that 
makes slow growth, that feathers slowly or unevenly, that is sick or 
shows any sign of physical weakness. Send all such to the block as 
soon as they are large enough. Reserve for future use only such 
specimens as show evidence of possessing vigorous constitutions and 
the ability to consume plenty of food and convert it into bone, muscle 
and feathers. 

Such a procedure may cause you to discard a large proportion of 
your flock the first year, but if so it indicates that you have been going 
in the wrong direction in the past. Season after season the percentage 
of culls will decrease, your flock will improve in every way and your 
profits will correspondingly increase. Too many poultrymen figure 
on numbers alone, keeping enough birds to fill their houses, and 
largely ignoring the more important question of quality. 

Breed is important ; breeding is more important. 

No matter what kind, breed or variety of poultry you keep, your success 
depends upon your ability to keep your birds healthy, comfortable and pro- 
ductive. Grasp this fact firmly, and you have made a big step toward success. 

Right here you will find that' Pratt s Poultry Preparations will help yon 
wonderfully. Use them systematically and they will make your poultry 
troubles a thing of the past. 

Put your poultry operations on a safe basis by using these preparations. It 
wdl pay you well. And zve guarantee every one. 

" YOUR MONEY BACK IF IT FAILS." 



CHAPTER V 

POULTRY FEEDING 




A MODEL PLANT 



To the student and chemist a study of the composition of the 
various feeding stuffs and the theoretical balancing of rations is most 
interesting. However most poultrymen are too busy to devote much 
time to such things. They want results. In order to prevent any pos- 
sible confusion this chapter is purposely made brief and simple, 
merely a statement of essential basic facts and a few feed mixtures 
which have worked out satisfactorily in practice. To those who 
wish to go more deeply into the subject we recommend the more 
recent volumes dealing with feeds and feeding and government and 
experiment station bulletins devoted to the same subjects. 

Most beginners make hard work of poultry feeding. As they gain 
in experience they simplify their methods and rations, and either 
secure better results, or the same results at lower cost and with less 
labor. 

Chickens of whatever age require a ration containing feed stuffs 
of four different classes. Grains, animal food, green food, and min- 
eral matter. These have been aptly called " grains, greens, grubs and 
grits." If any one of these is omitted the results are bound to be more 
or less unsatisfactory. 

56 



POULTRY FEEDING 



57 




While this list 
may seem some- 
what imposing 
it is in reality 
simple, and a 
ration contain- 
ing all four 
groups need cost 
no more than 
one which is in- 
complete. 

The " grains " 
form the prin- 
cipal part of 
the ration. 
The principal 
grains — whole, 
cracked, ground 
or by-products 
— used by the 
poultryman are 
corn, wheat, 
oats, barley, buckwheat, kafir corn, wheat bran, middlings, feeding 
flour, corn meal, gluten meal, ground oats, linseed meal. 

In the list of " greens " will be found any fresh green stuff, such 
as green grass, clover, alfalfa, cabbage, cattle beets, turnips, carrots, 
etc. Such dry material as cut alfalfa, lawn clippings, clover hay, 
and beet pulp are excellent substitutes when soaked or steamed 
before feeding. Many poultrymen dampen oats and keep them warm 
until they grow sprouts three or four inches in length and feed this. 
Sprouted, or processed, oats are excellent feed, but are expensive. 

Under the head of " grubs " are listed the various animal foods, 
such as natural insect life, meat and skim milk. The commercial 
feeds of this class are beef scrap, fish scrap, blood meal, green bone 
and dried milk." Fish scrap is a comparatively new feed, but it gives 
extremely satisfactory results. However it must be of good quality. 
Reject any that carries a trace of oil, as it will surely taint the eggs. 
The " grits " are the grit or gravel for crushing and grinding the 
food in the gizzard, the crushed oyster shell for egg shell material, 



BEAUTIFUL AND USEFUL 
White Crested Black Polish. 



58 



THE POULTRYMAN'S COMPLETE HANDBOOK 



the granulated bone or bone meal for skeleton building, and the char- 
coal which corrects simple digestive disturbances. 

Every poultryman has available one or more of the materials 
listed under. these four heads, and he should see to it that his birds 
get them all. 

There are three distinct methods of feeding. A few poultry 
keepers use nothing but whole and cracked grains in addition to the 
other necessities, using no meals or ground grains at all. Heavy egg' 
yields are seldom secured in this way, but the claim is made that the 
eggs hatch better and give stronger chicks. 

The common method is to use a ground grain mixture, fed either 
wet or dry. Thus we get wet mash feeding and dry mash feeding., 

Wet mash feeding was the more popular until a few years ago. 
Now most commercial operators prefer dry mash. In the former 
practice the mash mixture is dampened with milk or water until it 
reaches a rather sticky but crumbly condition. This -is fed once daily. 
In dry mash feeding the dry mixture is fed in hoppers, which are 
usually left open and available to the birds at all times. 

It is quite possible that a somewhat greater egg flow can be secured 
by an experienced, skillful 
feeder using wet mash, but 
the dry mash is safer, espe- 
cially in the hands of be- 
ginners and hired help, and 
it also saves labor. These 
two considerations have re- 
sulted in the general adop- 
tion of this method of feed- 
ing, especially on large 
farms. Where small home 
flocks are kept the wet 
mash is often used as a 
medium in which to feed the 
kitchen waste and scraps 
from the family table. 

For best results, the birds 
should eat about two pounds 
of grain to one pound of 
mash. The animal food may a young fancier 




POULTRY FEEDING 



59 




AUTOMATIC POULTRY FEEDER 

Many poultrymen find automatic feeders very use- 
ful, since they save time, protect the feed against 
rats and sparrows, and keep a supply available to the 
birds at all times. 



be added to the mash or 
fed separately in hop- 
pers, as preferred. 

A safe basis upon 
which to proceed is to 
give each ten hens ap- 
proximately one quart 
of grain per day and 
then let them have all 
the dry mash they will 
eat or all the wet 
mash they will consume 
for the evening meal. 
Everything considered, 
the evening is the best 
time to feed wet mash. 
The grain may all be 
given in the morning, or 
divided into two meals 
as desired. Both plans work well if properly used. 

Some feeders are reducing labor bills, but getting excellent results, 
by feeding all grain through automatic feeders, of which there are 
several types on the market. These are operated by the birds and 
dribble the grain down into the litter as required. 

Green food is esential, not because of its nutritive value, which is 
slight, but rather on account of its tonic and laxative effect. 

The grits should be kept in open hoppers before the birds at all 
times. This includes grit, shell and charcoal. Beef scrap and fish 
scrap usually carry enough bone to meet the needs of the fowls. If 
blood meal, meat meal or milk are used, some bone should be added 
to the ration. 

All feed should be sweet, clean and free from mould or mustiness. 
Mouldy feeds spell trouble. 

In order to induce the necessary exercise, all whole or cracked 
grains should be fed in deep litter of straw or leaves. 

Do not underfeed. So much has been written about overfeeding 
that many people are afraid to feed a sufficient quantity. 

Hens do not get too fat to lay. They get fat because they do not 
lay. A hen that gets fat on a liberal ration is constitutionally of the 



60 THE POULTRYMAN'S COMPLETE HANDBOOK 

meat type. Weed her out and send her to the block where she 
naturally belongs. 

Remember, each hen must have enough food to sustain her body. 
All the profit you can get comes from the amount of food she eats 
beyond her body requirements and converts into meat or eggs for sale. 

Any one of the following rations may be adopted with entire con- 
fidence that it will bring good results. 

At the International Egg Laying Competition held at the Con- 
necticut Agricultural College, Storrs, Conn., five hundred birds of 
twenty-three breeds and varieties averaged 154 eggs each on the 
ration given below. Probably ten per cent of the whole flock laid 
over 200 eggs each. Three pens of five birds each averaged more 
than 200 eggs per bird for the year. 

Scratch Grain : Wheat, 60 lbs. ; cracked corn, 60 lbs. ; heavy oats, 
40 lbs. ; barley, 20 lbs. ; buckwheat, 10 lbs. ; kafir corn, 10 lbs. ; coarse 
beef scrap, 10 lbs. 

Dry Mash : Coarse wheat bran, 200 lbs. ; corn meal, 100 lbs. ; 
ground oats, 100 lbs. ; gluten meal, 100 lbs. ; middlings, 75 lbs. ; feed- 
ing flour, 25 lbs. ; fine beef scrap, 30 lbs. ; fish scrap, 30 lbs. 

Green Food : Grass in the runs. Cattle beets and green corn fodder 
when convenient. Soaked beet pulp the rest of the time. 
Grit, shell and charcoal in hoppers. 

The dry mash was fed in open pans, available to the birds at all 
times. The scratch grain was fed exclusively in automatic feeders. 

Every ration is improved by the addition of Pratts Poultry Regulator. This 
great preparation is not a food; it is a tonic, a digestive, a mild natural stimu- 
lant of the organs of digestion and egg production. It keeps the layers in prime 
condition, makes them lay heavier, insures better fertility and stronger chicks. 
It is the one preparation that has stood the test of forty years of continuous 
use, always bringing satisfactory results and never injuring the stock. 

All of these benefits are secured at the cost of but one cent per month per 
bird. 

Get the biggest egg yield this year that you ever had. Adopt a varied ration, 
use Pratts Poultry Regulator according to directions and make the big profits 
to which you are entitled. 

Isn't it worth while to test this at our risk? Remember, 
"YOUR MONEY BACK IF IT FAILS." 



POULTRY FEEDING 61 



An experiment station which breeds White Leghorns largely, uses 
and recommends the following ration : 

Scratch Feed : Wheat, 60 lbs. ; cracked corn, 60 lbs. ; oats, 30 lbs. ; 
buckwheat, 30 lbs. The buckwheat is omitted in warm weather. 

Mash Mixture : Corn meal, 60 lbs. ; wheat middlings, 60 lbs. ; wheat 
bran, 30 lbs. ; alfalfa meal, 10 lbs. ; oil meal, 10 lbs. ; beef scrap, 50 
lbs. ; table salt, 1 lb. 

The mash is fed dry, in hoppers which are opened about half of 
each day. 

Another experiment station specializing in Barred Plymouth Rocks 
has found satisfactory grain and mash mixtures as follows : 

Scratch Grain: By measure, 4 parts corn, 2 parts oats, 2 parts 
wheat. 

Dry Mash : Wheat bran, 200 lbs. ; wheat middlings, 100 lbs. ; corn 
meal, 100 lbs. ; gluten meal, 100 lbs. ; beef scrap, 100 lbs. 

On alternate months 50 lbs. of linseed meal is added to the above 
mixture. 

A prominent Buff Wyandotte breeder who is an authority on 
practical poultry matters, gets good results from his birds on this 
ration : 

Scratch Grain: Equal parts by measure of corn, wheat and oats. 

Dry Mash : Mixed by measure. Wheat bran, 3 parts ; corn meal, 
3 parts ; wheat middlings, 1 part ; gluten meal, 1 part ; ground oats, 
1 part ; fish scrap, 1 part. 

A business breeder of Rhode Island Reds states that he has made 
his birds pay him an average profit of $2 each per year when fed as 
follows : 

Scratch Grain: By measure, 4 parts corn; 3^ parts wneat; 3^2 
oats. 

Dry Mash : Wheat bran, 100 lbs ; wheat middlings, 100 lbs. ; gluten 
meal, 100 lbs. ; corn meal, 100 lbs. ; ground oats, 100 lbs. ; animal meal, 
100 lbs. 

It will be observed that all of these mash mixtures are fed dry. 
They would serve equally well if moistened before feeding. 

These rations are all in actual use, and they are mixtures which have 
been worked out by men handling different breeds and varieties in 
widely separated sections of the country and under different climatic 



62 THE POULTRYMAN'S COMPLETE HANDBOOK 

conditions. The astonishing fact about them is that they are so very 
similar, and this ought to be sufficient proof that the mixtures are 
approximately right. 

Much of what has been said above refers to the feeding of hens for 
egg production. But in the main it applies equally well to the feeding 
of growing stock. Care must be exercised at first to prevent over- 
feeding, but after the chicks are well started and out on range it is 
practically impossible to overfeed them on a well balanced ration. 
In this they resemble a growing boy who has the run of " all out- 
doors." Good chicks cannot be produced on scanty feeding. Neither 
can rapid development be secured unless the ration is ample. 

For a few days after hatching feed sparingly on a mixture of 
granulated grains containing plenty of oats and wheat. In addition 
to this give Pratts Baby Chick Food according to directions for the 
first three weeks. If possible, give sour milk from the start. Add a 
little animal food to the ration at ten days and" increase this as the 
chicks can stand it. 

Grit, charcoal and bone are essential. Also plenty of tender green 
food. 

As soon as the little fellows begin to get out of doors regularly, 
feed them a mash, either dry or moist. When they go out on range, 
feed heavily. Keep them eating and exercising, and they will grow 
at a rapid rate. Give lots of wheat, oats, and animal food. These are 
makers of bone and muscle. The fat can be put on later. 

Finally, don't neglect the drinking water for birds of all ages. Give 
it abundantly, and have it fresh, clean and cool. It doesn't cost much, 
but it is a necessity and a big factor in the final results. 



Pratts Baby Chick Food is really a "' chick starter.'' It is a finely ground 
mixture which gives them a strong send-off and keeps them going in the right 
direction. It is unlike any other feed and is positively unequaled. 

Start your chicks right this season. That's half, the battle! And Pratts 
Baby Chick Food will surely give them a strong send-off. 

: "YOUR MONEY BACK IF IT FAILS." 



CHAPTER VI 

INCUBATION 




THE GOOD OLD WAY . . 

The first essential of successful incubation is eggs of the right kind. 
No matter how faithful the sitting hen or how perfect the incubator, 
good chicks cannot be hatched from eggs low in fertility, or con- 
taining weak germs. Some one has well said that the greatest diffi- 
culty is to get the chicks into the eggs. A good hen or incubator will 
bring them out. 

Eggs for hatching should be fresh. The fresher the better. Reject 
all that are imperfect in shape, long, round, or ridged, and such as are 
abnormally large or small in size. Also any with rough or thin shells. 

Small cracks may be detected by gently-tapping two eggs together. 

Where few chicks are reared each year, the natural method of 
incubation may well be used. Set the hens where they will not be 
disturbed, but in a place where they may be carefully looked after. 
Test each one with a few nest eggs before entrusting her with good 
ones. 

Make the nest shallow and flat so that the eggs will not roll to the 
center and breakage result from the hen jumping upon them. If 

If you want well-fertilized eggs, try Pratts Poultry Regulator. The reason 
this sterling preparation is so valuable is not far to seek. • // keeps the 
breeders healthy and vigorous. . . 

63 



64 



THE POULTRYMAN'S COMPLETE HANDBOOK 




IMPERFECT EGGS 
The kind not to use for incubating. Reject all eggs 
that are very large or small, imperfect in shape, or 
having thin or rough shells. 



possible, set two or more 
hens at one time, so the 
chicks may be divided 
into good sized broods 
and the surplus sitters 
returned to work. 

An arrangement for 
sitters as illustrated in 
Chapter III is a great 
help. Trap nests are a 
convenience where many 
hens are set in the same 
room, as these prevent 
more than one hen from 
crowding into a nest 

and so breaking some eggs and permitting others to get chilled. 
Dust each hen thoroughly with Pratts Powdered Lice Killer when 

she is first placed on the nest, and again before the chicks hatch. Use 

Pratts Liquid Lice Killer on the nest box to rid it of mites. 

Feed and water the sitters daily, and give them a chance to dust 

themselves and take some needed exercise. 

Do not disturb them at hatching time unless they act nervous. 

Under these conditions remove the chicks as they hatch and keep them 

in a warm place. 
Incubators are 

a necessity on 

ever) 7 plant 

where many 

chicks are 

hatched. The 

o 1 d prejudice 

against " hatch- 
ing machines " 

has worn away 

as they have be- 
come perfected, 

and they are 

now found incubator chicks 

everywhere that « Where's mother! " 




INCUBATION 



65 



chickens are 
kept. 

Incubators are 
made in all 
sizes, trom fifty 
egg" capacity up 
to fifteen thou- 
s a n d eggs. 
These latter 
huge machines, 
mammoth incu- 
bators, are be- 
ing installed on 
most large farms 




READY 

A lined tray, box or 



CHINESE INCUBATORS 
Jars of clay covered with basket work. With such simple 
contrivances the poultry keepers in China secure wonderful 
hatches. (Photo from Prof. F. H. King-.) 

and are finding 
much favor be- 
cause of their 
ease and econ- 
omy of oper- 
a t i o n . How- 
ever most poul- 
trymen must be 
content with the 
small lamp 
heated incubat- 
ors, and to these 
we refer espe- 
cially. 

Aside from 
the eggs used, 
the three factors 




FOR THE BROODER 
basket should be vised in transferring 
chicks from incubator to brooder. This prevents chilling. 

After carefully investigating the matter, we have come to the conclusion that 
the Queen Incubator combines more good qualities than any other single 
make. We have, therefore, arranged to act as Eastern distributors of the 
Queen, and we carry a full line in our Philadelphia warehouse, from which 
point zee can make prompt shipment. Our Western customers will have their 
orders shipped direct from the factory. See page 150. 

Space forbids a discussion of the various points in which the Queen excels. 
Just send for the complete catalog, which we mail free on request, and learn 
about the incubator which we can conscientiously recommend. 



66 THE POULTRYMAN'S COMPLETE HANDBOOK 

which influence results are temperature, ventilation and moisture. 
Practically all makes of incubators control the first in a satisfactory 
way and the great difference existing among the many kinds is due 
to the other two points mentioned. The machine that best controls 
these gives the most uniform results. 

Just a word about incubator operation. 

First, follow the manufacturer's directions. He ought to know 
best how his machine should be run. 

Set it in a well ventilated room, in which the temperature does not 
fluctuate violently. 

Be sure that the machine is level, which insures even distribution of 
heat in the egg chamber. 

Overhaul it carefully and be sure you understand it fully. 

Heat it up and run it for a few days until you understand just how 
to manage it. Be sure that the lamp burns freely and the regulator 
acts promptly and effectively. 

Disinfect it carefully before each hatch. This is a most important 
matter. 

Use a high grade of oil which doesn't smoke or char the wick. 

Keep the lamp burner clean. Boil it out occasionally if necessary. 

See to it that the wick is long enough to reach the bottom of the oil 
fount. Many hatches are spoiled by having the lamp go out as a result 
of a short wick. Put in a fresh wick for each hatch. 

Fill the lamp in the afternoon. This insures plenty of oil and a 
fresh trimmed wick for the night. 

Put the eggs in in the morning so they may be heated up and the 
machine regulated before night. 

Never touch the eggs with oily hands. 

Test on the seventh day, throwing out infertile eggs and weak 
germs. Test again on the eighteenth day and discard all dead eggs. 

Keep the machine dark during hatching time. Do not open it 
then unless forced to do so. 

Leave the chicks in the nursery for twenty-four to thirty-six hours 
after hatching. 

Don't bother to help weak chicks out of the shell. They are not 
worth having. 

Follow manufacturer's directions for other details of management. 

Pratts Disinfectant is best for use in the incubator. It is sure, safe, 
powerful. Moulds and disease germs disappear where it is used. 



CHAPTER VII 

BROODING AND REARING 



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COLONY BROODERS AND PORTABLE YARDS 



Incubation and brooding are about the most exacting work the 
poultryman has to do. Failure here spells disaster for the season. In 
fact the success of a poultry raiser is measured largely by his ability 
to hatch and rear the annual crop of chickens. 

The result of mistakes in mating, feeding, management of the 
breeders and incubating the eggs will be observed in the brooding. 
Weak chicks will scarcely do well under the best of conditions, and the 
quality of the chicks is determined long before they reach the brooder. 

A volume might be written on this subject alone, but we must 
content ourselves with a few general directions which may prove 
helpful. 

Good chicks may be reared either under hens or in the brooders. 
The method of handling them must be determined by the conditions 
surrounding each individual case. Success in either case depends 
upon four distinct factors : Constitutional vigor, inherited from the 
parent stock ; comfort, as freedom from lice, room in which to exer- 
cise, etc. ; food, of the right kind and in sufficient quantity ; protection, 
from weather, accidents and natural enemies. 

67 



68 



THE POULTRYMAN'S COMPLETE HANDBOOK 



The questions of vigor 
and feeding have been 
touched upon in the ap- 
propriate chapters, but 
we wish to again em- 
phasize the necessity of 
giving the chicks that 
strong start during their 
first three weeks of life 
that will ever afterward 
be apparent in their de- 
velopment. These three 
weeks are really the 
critical period ia their 
lives. 

The term " comfort " 
includes many things. 

Proper temperature, freedom from lice and mites, clean quarters of 

sufficient size to permit exercise regardless of weather conditions, and 

no overcrowding. • 

Protection includes the safeguarding against heat, cold and storms, 

against rats, cats, weasels, hawks and other natural enemies, and such 

accidents as drowning, smoking lamps, etc. 

All of the above can be entirely overcome if the necessary simple 

precautions are taken and suitable quarters provided. It will not be 

necessary to further bring these points to the attention of the earnest 

chicken raiser. 

When the chicks are entrusted to the care of hens, safe, roomy 

coops are essential. M ake these tight and comfortable, the larger the 

better, and keep them clean. Give the little fellows plenty of oppor- 




WELL STARTED 



For every brood you hatch use Pratts Baby Chick Food to set the chicks to 
growing right and Pratts White Diarrhea Remedy during the first zceek to 
ward off white diarrhea, the most dreaded chick scourge. This combination 
will do wonders for you. It is cheaper to SAVE the chicks than to hatch 
others. 

There are a few cf Pratts Poultry Preparations which make for chicken 
comfort. Pratts Powdered and Liquid Lice Killers are the great extermi- 
nators of poultry vermin. Pratts Disinfectant keeps coops and brooders in 
sanitary condition, free from moulds and disease germs. 



BROODING AND REARING 



69 



tunity to exercise out of 
doors. The hens may 
run with them or be kept 
confined in the coop and 
attached run as seems 
best. The two methods 
are illustrated herewith. 
But be sure to keep the 
hens free from lice and 
the coops clear of mites. 
This is of the utmost 
importance. 

Artificial brooders of 
various kinds are avail- 
able. The poultryman 
must select the particu- 
lar form which most ap- 
peals to him and best 
meets his requirements. 




SHELTER FOR FIRELESS BROODERS 
The brooders are removed as soon as the chicks can 
do without them, and the youngsters remain in the 
shelter until large enough to transfer to the colony- 
houses. 




COLONY BROODER WITH ENCLOSED RUN 

An excellent arrangement, affording the chicks opportunity to exercise in the open air 
regardless of weather conditions. 



70 



THE POULTRYMAN'S COMPLETE HANDBOOK 




A POPULAR METHOD OF BROODING CHICKS 
The hens and their broods are permitted full liberty. 



$$&* > ,/ 



JMfefe^ a) ..JUL 






ANOTHER SYSTEM OF NATURAL BROODING 
Hens confined in small coops and " A "-shaped lath runs. Chicks given their liberty. 




BROODING IN LARGE FLOCKS 
In California hundreds of chicks are often successfully brooded in one flock, the heat 
being supplied by brooder stoves in which distillate is burned. 



BROODING AND REARING 



71 




SMALL LAMP-HEATED BROODERS 

An attached scratching shed or covered run would be a big 
improvement. Chicks must be confined during bad weather and 
they should have roomy quarters then. 



O n large 
plants the long 
pipe heated sys- 
tem is usually 
adopted. This 
concentrates the 
work and re- 
duces the re- 
quired labor. 
The most popu- 
lar form of pipe 
systems today is 
that in which 

the hot water pipes run beneath the hover floors. The air passes 

over these, is heated and 
rises through domes 
under the hovers. As a 
rule it pays to purchase 
the heater system and 
hover fittings complete. 

Many poultrymen 
have had great success 
in rearing large flocks of 
chicks in small houses 
fitted with brooder 
stoves. In the West dis- 
tillate burning stoves 



A HOME-MADE BROODER 

Portable brooder of unusual 
capacity. Lamp box and scratch- 
ing shed on ground floor, hover 
chamber and feeding room above. 
Cut at right shows burlap-covered 
shade frame in position. 





72 THE POULTRYMAN'S COMPLETE HANDBOOK 

r.re most popular. (See cut.) In the east the oil and coal burning 
types are preferred. Six to eight hundred chicks are frequently 
reared in one flock, which saves much labor as compared with lamp 
heated brooders accommodating from thirty to fifty chicks each. 

Much experience and the exercise of considerable judgment is 
essential to success in handling such large flocks. The beginner will 
do well to work with smaller numbers at first. 

During the past few years the fireless brooder has been widely used. 
The system is generally satisfactory, but it calls for much attention 
on the part of the attendant. This is its most serious disadvantage. 

Fireless brooders can be cheaply constructed at home, but it will 
pay anyone intending to use them to purchase one or more of the 
commercial forms to use as a model. 

Lamp heated brooders are of two kinds : indoor, to be operated in- 
side of a comfortable building, and outdoor, or colony brooders, 
which are practically small brooder houses, each complete in itself. 
Select machines which are well built, convenient to handle, which 
have heating systems of sufficient power to control the temperature 
under all conditions, and which are roomy. Chicks always go back 
when shut up in small brooders for any length of time, as during 
continued periods of bad weather. 

Here are a few suggestions. Keep the brooders scrupulously clean. 
Attend to the lamps regularly. Keep the hover temperature high 
enough to insure comfort and prevent crowding. 

Do not overcrowd. 

Feed. the chicks regularly and liberally. 

Supply water in abundance. 

Give the chicks opportunity to exercise out of doors. 

Don't bother with weaklings. 
: Move the chicks to larger quarters as soon as they can do without 
neat. 

Give the growing stock free range if possible. 



Queen Brooders are made in all sices and different types. They are good 
machines, too. Let us send yoti a complete catalog free. 



CHAPTER VIII 

MARKETING POULTRY PRODUCTS 




MARKET EGGS 



Many ponltrymen are very successful in the production of poultry 
and eggs, but fail in the matter of marketing. As a matter of fact, 
this part of the business is equally important as the producing end, 
as in a very large measure the profits of the business are determined 
by the receipts from the sale of the goods. If the income drops 
nearly to the point where it only equals or slightly exceeds the cost 
of production there is but little chance of showing a profit sufficiently 
large to warrant a continuance of the business. A careful study of 
available markets and approved methods of marketing will frequently 
enable the poultryman to greatly increase his receipts without enlarg- 
ing his output, and this additional sum is clear profit. 

It not infrequently happens that poultry plants are operated in 
defiance of well established business principles, and that they con- 
tinue to exist under such conditions, and even make reasonable 
profits, speaks volumes for the possibilities of this industry when 
properly managed. The poultry grower who does not produce any 
of the feed he requires and is not in position to purchase it in large 
quantities at lowest rates, must go to the retailer and pay any price 
demanded. If in addition to this he sells his products wholesale to 
the distributor, at a price set by the latter, he is entirely at the mercy 

73 



74 THE POULTRYMAN'S COMPLETE HANDBOOK 



of others and he may he sure that they will take the lion's share of 
the profits. And so we see the wisdom of careful buying of raw 
materials and intelligent selling of the finished product, in order 
that the cost of production may be lowered and the receipts increased. 
This adds to the profits at each end of the line, and an astonishing 
difference in the year's business. 

It must be admitted that in certain great agricultural sections, 
where eggs are produced in such numbers by the general farmer that 
production far exceeds local consumption and a distant market must 
be sought, the producer is largely dependent upon the shipper. How- 
ever co-operative methods of selling may be introduced, especially 
through the local creamery, cheese factory or grange. Failing in 
this the dealer should be forced to buy on the " loss off " system, 
whereby the producer is paid according to the quality of his eggs 
rather than merely by count. Where this system has been intro- 
duced the farmers have been induced to care for their eggs in a better 
manner, and the quality and price greatly improved. 

Country eggs are usually purchased by the local store keeper, who 
in turn consigns them to the big shippers or packers, from whom 
they go forward to the great consuming centers. It is evident that 
in handling- such a perishable product as eggs there are many oppor- 
tunities for deterioration in the quality unless care is exercised all 
along the line. The common farm practices of including in the 
market eggs those collected from stolen nests, those held for a rise 
in price, those stored in warm places or exposed to the sun for a 
considerable period, the dirty and slightly cracked stock, all react 
and result in a lower price. This is manifestly unfair to the careful 
producer who does not resort to such methods, but so long as the 
*' case count " system of buying is in vogue he has no redress. Just 
as soon as the " loss off " plan is adopted, whereby all eggs are 
candled as purchased and inferior stock rejected, the honest man 
receives his due. 

The effect of poor eggs on prices paid may be judged from the 
fact that the loss from dirty eggs, cracked shells, chick development, 
rot and mould, runs nearly twenty per cent in sections where the 
greater part of the output comes from general farms. Let the 
farmer eliminate all such losses himself and the price he receives will 
be increased from twenty to twenty-five per cent without working 
any hardship to storekeeper or shipper. This matter is right in the 



MARKETING POULTRY PRODUCTS 75 

hands of the fanner and the greater part of the responsibility is his. 

In most sections there is a steady local demand for high- 
grade poultry products. By catering to this the storekeeper and 
shipper may be eliminated until such time as they offer satis- 
factory prices. 

It has been said that high-grade goods sell themselves, and this is 
true to a great extent. However, they sell to better advantage in 
certain markets than in others, and upon this point the producer must 
use good business sense, not only in locating the best markets but in 
meeting their requirements in the matter of packages, etc. 




WHITE PLYMOUTH ROCK ROASTERS 

When bred to market type, White Rocks make fine table poultry. This variety is 
used extensively by growers of roasting chickens. 

According to his situation, the poultryman may choose between 
these methods of disposing of his goods : 

A. Selling direct to the consumer. 

B. Selling direct to the retailer. 

C. Selling on the open market through a commission house. 

The first plan seems to offer the greatest advantage to the pro- 
ducer, as all middlemen and their profits are eliminated. But where 
a retail route is established the time required to make deliveries may 
be so great as to offset the better price received. It comes right 
down to a square business proposition. Can you in this way secure 
good pay for the time consumed? If not, sell your goods in some 
other way. 

Where a vegetable or milk route is operated the additional cost of 
retailing poultry products amounts to very little, and under such con- 
ditions the retail route is a good thing. 



76 THE POULTRYMAN'S COMPLETE HANDBOOK 

In many cases family trade can be secured in distant cities if the 
producer can guarantee regular delivery. As a rule, however, the 
express charges on the small shipments eat up the profits. The de- 
velopment of our national parcels post system may offset this to a 
very large degree, and enable poultrymen to build up nice retail 
trade to the benefit of all concerned. 

Hospitals, hotels, restaurants and clubs are excellent customers, 
since they allow good prices and will usually accept the entire output 
of a fair sized plant. This permits the making of large shipments 
and correspondingly reduces transportation cost. 

Selling to the retailer is a very good plan. Large grocery or pro- 
vision houses are usually glad to secure eggs and poultry of high 
grade and will pay a substantial premium therefor. 

The easiest method of disposing of poultry products is through the 
commission houses, since these will receive and sell any quantity 
and all qualities. Some of these firms specialize in choice eggs, 
dressed and live poultry, and so establish a fine trade, which enables 
them to get satisfactory prices for superior goods. Your express 
agent can secure addresses of such firms in any city to which you 
wish to ship. 

Eggs may be marketed to advantage at any season of the year, but 
naturally the best prices prevail during the months when laying is 
lightest. An examination of quotations for a full twelve months 
reveals the fact that lowest prices begin early in March and continue 
at a low level during April, !\Jay, June and the fore part of July. 
Then prices move steadily upward until about the first of November, 
due to the hens moulting and before the pullets begin production. 
Highest prices are reached in November, December and January, 
dropping rapidly during February and March when the spring flood 
of eggs comes on and the low price-level of the year is touched again. 

The above outlines the general trend of prices, but does not take 
into consideration sharp breaks or rises due to periods of weather 
which may increase or retard egg production. A late open fall keeps 
prices down ; a late cold spring keeps them up. 

During the period of heaviest production there are vast quantities 
of surplus eggs, and prices would go to a ruinously low figure each 
spring if it were not for the cold storage system. 

The egg producer who plans to cater to a select trade in a given lo- 
cality should respect the prevailing fashion in the matter of egg color. 



MARKETING POULTRY PRODUCTS 77 

In certain sections, notably New England, brown-shelled eggs are 
preferred ; in New York white-shelled eggs bring the best prices. The 
securing of eggs of the proper color is merely a matter of selecting 
the right breed. 

When sorting eggs for market reject all that are small or abnorm- 
ally large in size, and those of poor shape and with imperfect shells. 
Slightly soiled eggs may be wiped with a soft cloth. Soaking or 
scrubbing* eggs is unadvisable since they injure the appearance 
and keeping qualities. Therefore, dirty stock should not be included 
but retained for home use. 

Eggs delivered direct to the consumer should be packed in paste- 
board cartons having a capacity of one dozen. These may be 
printed with the name of the farm, thus serving as a constant ad- 
vertisement. When shipping to a distant point these cartons may be 
packed in an ordinary egg case, or in a specially constructed case to 
hold the required number of dozens. 

Shipments to large consumers or to commission men should be 
packed in ordinary cases of thirty dozen capacity. The common 
pasteboard fillers are preferred to those in which each egg is held 
between wires, as the latter require so much time to empty. In all 
cases enough dry packing material, say excelsior or straw, should be 
included to prevent breakage in' transit. 

In the open market eggs are carefully graded according to size, 
and small stock sells at a price much below that secured for large 
eggs. A good market egg should weigh two ounces. 

Eggs packed specially for cold storage should be full, fresh and 
sweet, and packed in standard thirty-dozen cases. Cases and fillers 
must be new and clean to prevent possible loss from mould and ob- 
jectionable odors. 

Live poultry is in demand in all large cities throughout the year, 
and many poultrymen who specialize in the production of eggs make 
it a practice to. sell their surplus cockerels and old hens alive, thus 
avoiding the trouble of dressing them. The Jewish trade consumes 
vast quantities of live birds, and best prices are received during the 
Jewish holidays. The exact dates vary a little from year to year, 
but any commission house can supply information on this point. 

Well-ventilated crates are a necessity for the shipment of live 
poultry. They should be of sufficient size to hold a reasonable num- 
ber of birds comfortably, yet small enough to permit easy handling. 



78 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Large crates should have cross partitions to prevent the birds being 
thrown to one end when the crate is tipped. Much loss is occasioned 
in this way, which could be avoided by merely putting in partitions 
when building the crates. A good crate is shown in the chapter 
on poultry appliances. 

Live poultry should reach the market not later in the week than 
Thursday night. The last thing before shipment the birds should 
be fed heavily and given plenty of water. Some whole corn should 
be thrown into the crate when the journey is to occupy more than a 
few hours. 

Considerable shrinkage in weight may be expected, the greatest 
loss being on turkeys and large, soft chickens. 

Dressed poultry should always be carefully prepared. Improper 
dressing causes many lots of otherwise fine stock to be sold at low 
figures, while inferior birds will sell to better advantage if nicely 
picked. 

Of course the easiest way to dress poultry is to scald it, but dry 
picked stock is so much preferred and sells to such advantage that 
this method should ordinarily be used. Scalded stock is less attrac- 
tive than that which has been dry picked, due to discoloration and 
puffing of the skin. Neither does it keep as well. 

Market poultry should be starved for twelve to eighteen hours 
before killing. This insures complete emptying of the crops, a point 
which should be strictly observed. Water should be abundantly 
supplied, as this can easily be forced out of the mouth after killing. 

Since most market poultry is sold with heads and legs left on the 
carcass, the method of killing should be such as to prevent mutila- 
tion. The best method is to " stick " the bird in the mouth and 
throat with a knife. The ideal killing knife has a stiff, narrow blade 
capable of holding a keen edge, and a stout handle. A very good one 
can be made from an eight-inch file, ground on a stone or emery- 
wheel to the shape shown in the illustration. 



v.-AxxvV.'A-iv,-;.;... . i \'<v : ''' v ''''^v. : > ^ •'" ■*■••'••••■".": :■ "•■■ •>;. A 





POULTRY KILLING KNIFE 
An excellent knife may be made from an 8-inch file. The blade should be made 
inches lonjr, V^-inch wide, and i^-inch thick at the back. 



MARKETING POULTRY PRODUCTS 79 

A " pinning knife " with a short, dull blade is a great help in 
removing the troublesome pin feathers. These are caught between 
the thumb and knife blade and pulled out. 

Another convenience is a small pail, or a tin can with a wire 
bail to which a hook is attached. This is hooked in the bird's lower 
jaw to catch the blood. It may be weighted with sand or corn meal. 
In the latter case meal and blood are useful for feeding. 

Some pickers also provide a short, smooth, heavy club, say a ham- 
mer handle, with which to stun the bird after sticking. 

To kill a bird successfully is not a difficult procedure, but it does 
require some practice before the best results are secured every time. 
Two things must be secured ; thorough bleeding and speedy un- 
consciousness, with the relaxation that accompanies the latter. 

Hang the bird at a convenient height, by means of a strong cord 
having an easy-running noose. Hold it under the left arm, back up, 
head to the front. Open the bill with the fingers of the left hand, 
then insert the knife, passing the point back to the junction of the 
neck and skull. Draw the blade across the large blood vessels, 
severing them and inducing free bleeding. 

Now turn the knife edge upward, thrust the point through the 
roof of the mouth into the brain, and give it a half turn. If this is 
properly done the bird will give a spasmodic jerk and the feathers will 
be relaxed and made easy of removal. 

Of course all sensation will be lost and no further pain inflicted on 
the victim. 

This plan of sticking in the brain is best, but since it is necessary 
to strike a certain small section of it, many people prefer to stun 
with a club. The head is grasped in the left hand, skull uppermost, 
and a square, sharp blow delivered with the club upon the back of 
the head, which produces the spasmodic stiffening already re- 
ferred to. 

The receptacle for catching the blood is then suspended on the 
jaw and picking begun at once. 

Dry picking is something of an art, but when once learned is not 
at all difficult. However, no one can dry pick a bird easily unless 
the sticking or clubbing has been done properly. Under the best of 
conditions some birds will be torn, but the rents may be easily re- 
paired with a curved needle and fine thread. 




80 



PRATT EXPERIMENT STATION. MORTON, PENNA. 




n jront Laying House No. 1 



Freeh Air House for Cockerels 



MAINTAINED BY PRATT FOOD COMPANY FOR RESEARCH IN POULTRY 31 

HUSBANDRY 



82 



THE POULTRYMAN'S COMPLETE HANDBOOK 



As a rule the coarse wing and tail feathers are snapped out first, 
after which the breast is plucked. Certain areas are tender, notably 
on the breast, thighs and wing joints, and these should be picked 
carefully. The feathers should not be pulled out by handfuls, but 
removed by a rolling motion of the hand which takes them out a 
few at a time, and still with considerable speed. 

A dish of water should be placed near at hand in which the fingers 
may be dipped occasionally. This enables one to get a better grip 
on the soft feathers. 

During the process of picking the coarse, worthless feathers should 
be thrown upon the floor, and all that are salable permitted to fall 
into a box or barrel for future sale. 

Where many birds are dressed a picking box should be built, as 
this makes the work easier and saves much muss. 

A very good style of picking 
or dressing box is shown in the 
engravings, which show the 
various parts so plainly that fur- 
ther description is not necessary. 





DRESSING BOX 
The illustration above shows the box 
in use; the other, the various parts of this 
convenient appliance. Note the cord, with 
loops for the bird's feet and hooks for the 
weights: the box for rough feathers: the 
water cup; the can to catch the blood, in- 
cluding point to hold the bird's head; the 
weights: and the l A -inch mesh wire basket 
which fits inside the large box and may 
be removed to dry the feathers. 



MARKETING POULTRY PRODUCTS 83 



If scalding is practised the birds should be permitted to bleed a 
while after sticking, and then immersed in water which is kept just 
below the boiling point. Scald only enough to start the feathers 
freely, then pluck as rapidly as possible. Do not rub the skin, but 
pull the feathers out with the tips of the fingers. Do not dip the 
heads in the hot water. 

After the bird is picked clean it should be hung up in a cold place 
or thrown into the cooling tank. Every bit of the animal heat must 
be removed before shipping, otherwise the stock will quickly spoil. 
Before packing, the heads and feet should be washed clean. 

As previously stated, market stock is merely plucked, the heads, 
feet and entrails remaining with the carcass. For fancy private trade 
it often pays to dress the birds completely, thus making them more 
attractive to the housewife. 

Broilers may be prepared as follows : Run a heavy, sharp knife 
along each side of and close to the back bone, severing the ribs. 
Carry the cuts under the neck and below the vent. Then lift out 
the back bone and the head and entrails will come with it. Remove 
the legs at the first joint. Open the bird and run the edge of the 
knife along the keel bone, which may then be removed. When this 
is done the carcass fattens out in the best possible shape to place on 
the broiler. 

Cut the head from the neck and the latter from the balance of the 
back bone. Remove the gall bladder from the liver, empty the 
gizzard, trim out the heart. All of these go to the customer. 

Roasters are fixed differently. Cut the skin from the back of the 
shank, exposing the leg sinews. Catch these over a strong hook 
in the wall and pull them out. Cut off the legs at the first joint. 

Turn the bird back up, and slit the skin along the back of the neck. 
Cut off the latter close to the body and just below the head. Make 
a circular incision around the vent, large enough to permit the pas- 
sage of the intestines, which are then drawn out. Clean up the liver, 
heart and gizzard, and place these, together with the neck, in the body 
cavity. Draw the neck skin down over the back and fold the wings 
back to hold it in place. Pass a clean string around the ends of the 
legs and tie them down to the pope's nose. 

This method of dressing makes a plump, compact carcass, free 
from unsightly sprawling legs, wings and neck. 



84 THE POULTRYMAN'S COMPLETE HANDBOOK 



When shipping dressed poultry any considerable distance in warm 
weather, ice must be used. The best package is a clean barrel, in 
which the cracked ice and birds are packed in alternate layers. A 
large piece of ice — a " header " — is usually put on top, and clean 
burlap stretched over all. 

Clean boxes are used for dry packing, which is commonly prac- 
tised during cold weather. The box is first lined with paper and the 
stock packed in layers, with parchment paper between. Careful 
grading is necessary, and each box should be carefully marked with 
the number and kind of birds it contains, the gross and net weight, 
and the name of the shipper. Convenient box sizes are as below. 
Dimensions are all inside measure. 

For one dozen broilers, weighing 24 lbs. and under : 16 x 15 x 3^2 
inches. 

For one dozen broilers weighing 25 to 30 lbs. : 17 x 16 x 4 inches. 

For one dozen chickens weighing 36 to 40 lbs. : 23 x 15^/2 x 4 
inches. 

For one. dozen chickens weighing 45 to 50 lbs.: 24 x 16 x 4^4 
inches. 

For one dozen chickens weighing 60 to 70 lbs. : 20 x 16) 2 x 8^2 
inches. 

For one dozen medium hen turkeys or geese : 24 x 19 x 11 inches. 

Small boxes may be made of light lumber, y 2 -mch for ends and 
% -inch for the rest. 

Large boxes should have ^-inch ends, " and the rest 2^ -inch 
material. 

At some seasons of the year or under certain conditions, live 
poultry will net the producer more than when dressed, especially 
when the 'item of labor is considered. The following- table shows 
the average loss in weight in dressing, both when the stock is 
merely plucked and when heads, legs and intestines are removed. 
This will enable anyone to determine whether to dress the market 
birds or ship them alive. 

LOSS IN DRESSING (Per cent, of live weight) 



KIND 


Bled and plucked 


1 Head, feet and 
intestines removed 


Cocks 


7.8 


23.4 
■?fi n 




II 






Hens 


7 7 oa 






2^.8 


Pullets 


8.1 



MARKETING POULTRY PRODUCTS 



85 



For convenience we present a brief summary showing seasons of 
the year when certain classes of poultry are most in demand, weights 
desired, etc. 

Broilers: Individual or club broilers weigh 1^ to 2^ lbs. per 
pair. Most wanted in winter months. 

Regular broilers weigh 4 lbs. per pair, best prices being paid 
during April, May and early June. The demand for these birds 
continues throughout the year. 




MARKETING EGGS IN CHINA 

The eggs are packed in baskets and transported by boat wherever possible. 

(Photo from Prof. F. H. King.) 

Roasters : Chickens weighing 8 lbs. or more per pair. Constant 
demand. Best prices during late winter and spring. Market usually 
low in the fall when great quantities of spring-hatched stock are 
available. 

Fowls : Steady demand throughout the year. Best prices for live 
fowls during Jewish holidays. Old roosters are classed separately 
and bring low prices. 

Capons : The larger the better. Sell best during winter and early 
spring months. 

Turkeys : Wanted in all weights. Best prices at Thanksgiving 
and Christmas. 

Geese: The earliest geese bring the highest prices. Much used 
by hotels at summer resorts. Also in demand during the holidays. 



86 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Ducks : Duckling's, or " green ducks " are in demand during 
summer and fall months. Adult stock is salable at all seasons. 

Squabs : In stead}' demand throughout the year, but highest dur- 
ing fall and winter. 

The soft feathers from all kinds of poultry should be preserved 
and marketed. Goose and duck feathers are most valuable, but 
turkey and chicken feathers bring enough to make it well worth 
while to save them. 

Special Points. 

When preparing poultry for the large city markets observe the 
following directions. 

Do not remove the heads or feet, and leave undrawn. 

Be sure to have all crops empty. 

Pick chickens, fowls and squabs clean. 

Pick ducks and geese clean or leave feathers on upper part of neck 
and first joint of wings. 

Tie string around geese and ducks to confine the wings. 

Pick turkeys clean or leave feathers on upper part of neck and 
first joint of wings. Leave the tassel on the breast of the toms. 

Capons are dressed in a different manner. Leave the feathers on 
the head and upper part of neck, the tail and a short way up the 
back, the last two joints of the wings, and the lower joints of the 
legs. Always cool THOROUGHLY before shipping. 




POULTRY DRESSING ESTABLISHMENT 
From this plant are shipped great quantities of high-grade 
market poultry. It is located in the famous " South Shore 
district," near Boston. The live hirds are purchased throughout 
the surrounding territory and are here dressed and packed for 
shipment. 



CHAPTER IX 

POULTRY DISEASES 




TYPICAL CASES OF WHITE DIARRHEA 

One of the pleasant features of poultry rearing is found in the 
fact that the work varies from month to month and from year to 
year, and that it has to do with living things. But this latter point 
is also a weakness, as where life is, so will disease and death be also. 
There is no more trying or discouraging experience than to have a 
fine flock of fowls ruined by contagious disease, or have the baby 
chicks die in spite of one's best care. 

There are a great many different forms of disease to which do- 
mestic poultry are subject, but fortunately most of these are rare 
and the average poultryman will seldom be called upon to combat 
them. They are, therefore, of greater interest to the scientist than 
to the practical poultry grower, and for that reason they will not be 
discussed in this volume. The more common ailments are here 
briefly described, and the cause, symptoms and method of cure given. 
Should mysterious troubles appear in your flock, consult our Poultry 
Service Department, from which source you will receive personal 
advice relative to the proper way of overcoming the trouble. There 
is no charge for this special service. 

We make no apology for recommending the line of Pratts Poultry 
Remedies in the text of this chapter, as these are the best prepara- 

87 



88 THE POULTRYMAN'S COMPLETE HANDBOOK 



tions of which we know for curing the diseases for which they are 
specially prepared. If there were better we would certainly manu- 
facture them. Since we do not know of any preparations which equal 
them in efficiency and convenience, we would neither be fair to our 
customers nor to ourselves if we suggested other treatment. 

From long years of experience we are so certain that the various 
remedies here mentioned are efficacious and dependable, that we 
stand behind each one of them with this most satisfactory of cruar- 

Your money back if it fails." 



a 



These goods may be secured of one or more dealers in each town, 
or ordered direct from us if necessary. You can use them with the 
utmost confidence, as we take the risk. 

But many common diseases need not exist at all. A fowl in perfect 
physical condition, with digestive apparatus doing" its full duty, with 
reproductive organs strong and active, and with good circulation, 
will usually throw off disease even if exposed to it. This does not 
refer to strictly contagious or infectious diseases like cholera, chicken 
pox, and the like, but it does apply to the great majority of disorders 
to which poultry flesh is heir. 

It is of primary importance that the flock, especially the breeders, 
possess great constitutional vigor, and that this be maintained. It 
must be realized that every laying hen is under a constant strain, 
converting raw material into a concentrated food product, which at 
the same time affords the means of reproduction. Therefore, hens 
need very special care to prevent them from breaking down in one 
way or another, thus permitting disease to gain a foothold. It is 
right here that a reliable conditioner proves of benefit, keeping all 
the organs in condition to perform their normal functions and pre- 
venting any weak link in the chain from snapping. Pratts Poultry 
Regulator does just this. It strengthens the organs of digestion, it 
naturally stimulates and gives tone to the egg- producing organs, it 
keeps the . stock healthy and vigorous. This means more rapid 
growth or heavier egg production at a lower cost, and insures free- 
dom from most diseases. 

This subject of constitutional vigor has been given much attention 
by level-headed poultrymen of late, and its importance is more gen- 
erally recognized than at any time in the history of the poultry 
industry. " Breed for health and view " is the watchword to-dav, 



POULTRY DISEASES 89 



and to this we add " Preserve health and vigor by the regular use 
of the time-tested conditioner, Pratts Poultry Regulator." 

Cleanliness and sanitation are also barriers against disease and 
vermin. Many diseases are due to germ life, and the various de- 
structive organisms thrive in dirty houses. We, therefore, strongly 
urge the regular use of Pratts Disinfectant to head off trouble from 
this source. Spray the houses and coops, scrub out the incubators 
and brooders, wash the drinking and feed dishes with a strong 
solution of this powerful preparation and disease germs will never 
secure a foothold. 

Regarding the characteristic appearance of fowls in health and 
disease, Dr. Salmon says : 

' A Ye say that a bird is in good health when it appears lively, has 
a clear eye, a bright red comb, is quick and active in its movements, 
has a good appetite, and when the various organs perform their 
functions in a manner in which they are observed to act in all birds 
that are vigorous and thriving. 

" On the other hand, we say a bird is diseased when some function 
or functions of its body are not performed as they are in the great 
majority of individuals, or when some organ presents an unusual 
form or appearance. 

" Disease has, therefore, been defined as a life, the manifestations 
of which deviate more or less from the normal. Practically, we say, 
a bird is diseased when we observe that one or more of its functions 
are not carried on in a normal manner, or when we find unusual 
growths, injuries, or parasites affecting any of its organs." 

It will pay even?- poultry raiser to learn the location of the various 
internal organs of a bird and their normal appearance by carefully 
examining healthy birds dressed for the table. Then when deaths 
occur post-mortem examinations may be intelligently conducted. 
Such examinations will frequently disclose the exact source of the 
trouble and enable one to take the necessary steps to head off further 
losses from diseases of a similar character. 

Dead birds should be inspected as soon after death as possible. 
The most convenient method is as follows : 

Place the bird on its back with legs and wings outspread, and drive 
a small nail through each foot and the joint of each wing. Slit the 
skin from the lower jaw right down to the vent and peel it back out 
of the way. Then with knife or blunt shears cut along the outer 



90 THE POULTRYMAN'S COMPLETE HANDBOOK 

edges of the breast bone and remove the entire breast, revealing- the 
internal organs in their normal position. 

Beginning at the month the windpipe may be traced to the lungs, 
and the gullet, or sesophagus, to the crop. The latter is a sack or 
pouch in front of the breast and partly between the branches of the 
" wish bone." The lining of the crop supplies certain juices for 
softening and dissolving the food. Following the food canal back- 
ward we find an enlargement, sometimes called the stomach, which 
also furnishes certain digestive fluids. Just beyond the stomach lies 
the gizzard with tough muscular walls suited to crush and grind the 
food. 

Next comes a long loop in the intestinal canal, which encloses the 
pancreas, a flesh-colored organ whose duty it is to furnish the indis- 
pensible pancreatic juice. The liver, with the related gall bladder 
and dark red spleen, are next in order. 

The intestine, folded back and forth in the abdominal cavity, sends 
out two branches or pouches a few inches from the rear end. These 
are the ceca, or " blind guts," and their exact function is not known. 
Finally the intestine enlarg-es and forms the cloaca into which the 
body wastes are poured and from which they are expelled. 

Occupying pockets in the back of the bird may be observed the 
dark-colored kidneys, with tubes connecting them with the cloaca. 

Lying close to the liver the heart will be seen, together with the 
great blood vessels through which the life-giving blood is pumped. 

The ovary and oviduct, or egg tube, are easily located in females 
that have reached a fair stage of development. These are large dur- 
ing the period of egg production, but smaller or shrunken at other 
times. The ovarv consists of a mass of globules of different sizes 
each of which may develop into the yolk of an egg. The oviduct 
conveys the yolk from the ovary to the cloaca, adding the white and 
shell during the passage. 

The testicles of the male will be found in the region commonly 
known as " the small of the back." They are light colored and vary 
somewhat in size according to the season of the year. 

These are the most important organs, and all of them may be af- 
fected by disease. When their appearance in a state of health is 
once learned the changes due to disease are easily noted, and this 
makes the diagnosis much easier. 



POULTRY DISEASES 



91 



Some place should be provided for birds suffering with contagious 
diseases or which for some other reason must be kept apart from 
the flock. This will serve to keep diseases from spreading through 
the flock and also make the work of caring for ailing birds easier 
and more convenient. 

Any small building or room with a southern exposure may be 
adapted to this purpose. It should be fitted with a few coops having 
tight sides and slatted fronts. These coops should be smoothly con- 
structed with few cracks in order that they may be easily and 
thoroughly cleaned and disinfected. There should also be one or 
more pens of sufficient size to permit convalescent birds to take some 
exercise 

Fresh air and sunlight are essential. Arrangement should be made 
to admit the sun to every part of the room, and for thorough venti- 
lation without draughts. 

The hospital must be kept scrupulously clean and disinfected at 
frequent intervals, especially when treating cases of contagious dis- 




FOWL HOSPITAL 



ease. All food, droppings and litter removed from the coops must be 
destroyed. Bury deeply or burn. All drinking water should be 
emptied where none of the other fowls can get at it. 

Bury deeply, or burn, every dead fowl or chicken. This is very 
important. 

Drinking and feed dishes should be of such type as to permit 
frequent disinfection. 



92 



THE POULTRYMAN'S COMPLETE HANDBOOK 




GIVING A PILL 



Pratts Poultry Remedies are not expensive. Every poultryman 
should keep a full line on hand for instant use. Get right after every 
case of sickness when it first appears, and much work, worry and loss 
will be prevented. In addition to the remedies, the careful poultry- 
man mav well procure a clinical thermometer, a pair of long nosed 
tweezers, a small pair of scissors, a small keen knife, and a supply 
of absorbent cotton. These conveniences make the work easier and 
results surer. 

When treating the whole flock, the 
medicine is most easily given by put- 
ting it in the drinking water or mixing 
it with soft feed. Treatment of indi- 
vidual birds is not difficult, but re- 
quires time and patience. The easiest 
way is to administer the remedy in 
pill or tablet form when possible. A 
few drops of liquid or a small amount 
of powder can be mixed with corn 
meal or flour and rolled into pills. To 
give these, proceed as follows : Hold the fowl under one arm and 
gently open the mouth. Push the pill well down into the throat, 
then release the bird's head and the pill will be swallowed. 

Small doses of liquid may be dropped into the 
open mouth by means of a medicine dropper or 
fountain pen filler. 

Large doses of liquid, ■ liquids which are ob- 
jectionable to the bird and may be refused, or 
heavy oils which may clog the throat and cause 
strangulation, are best passed • directly into the 
crop by means of a glass tube or small catheter. 
Proceed as follows : Suck the medicine up into 
the tube and immediately seal the upper end of 
the tube with the finger to prevent the medicine 
from running out. Insert the lower end of the 
tube in the bird's mouth and gently pass it down 
the gullet and into the crop. Then blow the dose 
into the crop and remove the tube. Exercise care when inserting 
the tube to avoid tearing or injuring the mouth, tongue and gullet. 

The tube should be thoroughly cleaned before using it for another 
case. 




GIVING LIQUID 
WITH TUBE 



POULTRY DISEASES 



93 



The easiest way to rid fowls of body lice is 
to dust them with Pratts Powdered Lice Killer, 
which is packed in sprinkler top cans. Hold 
the fowl by the legs, head down. This causes 
the feathers to fall open and permits the pow- 
der to sift through to the skin. Sprinkle on a 
liberal amount of the powder and with the 
fingers work it well into the plumage, especi- 
ally into the fluffy feathers around the vent. 

If the fowl is held above a tray or shallow 
box, the surplus powder which drops off will 
be saved. 

Mites are easily disposed of by spraying or 
painting the walls near the roosts, also nests, 
roosts and dripping boards with Pratts Liquid 
Lice Killer. 

The more common poultry diseases are discussed below. The 
symptom chart on page 94 will be found most convenient, since the 
particular disease may be referred to without reading the entire text. 




APPLYING LICE 
POWDER 



i. Apoplexy. Symptoms: Sudden death or paralysis, due to rup- 
ture of blood vessel in brain. Cause: Poor condition, over-fatness. 
Treatment: Useless to treat affected individual, but flock should 
have attention. Reduce the ration, feed less corn, supply Pratts 
Poultry Regulator to improve condition. 



2. Aspergillosis. (Fowls.) Symptoms: Weakness, inability to 
stand, general exhaustion, rough plumage, dragging wings, rapid 
breathing, rattling in throat, emaciation. Cause: Growth of mould 
in air passages. Treatment: Since this mould comes from mouldy 
grain and litter, these should be avoided. Treatment of badly in- 
fected birds useless. Avoid cause and keep flock free from infection. 
Disinfect buildings with Pratts Disinfectant. Give Pratts Poultry 
Regulator to put flock in condition to resist disease. (Chicks.) 
Symptoms: Chicks sleepy, dragging wings, rapid breathing, diarrhea, 
usually light colored. Yellowish tubercles on lungs. Cause and 
treatment as above. 



94 



THE POULTRYMAN'S COMPLETE HANDBOOK 



SYMPTOM CHART 

Find symptom on chart, then refer to paragraph bearing corresponding number 



SYMPTOMS 



Abdomen distended 



Blood in eggs 



Canker 

Comb frozen 

Cough 

Crop distended 

Cuts 

Diarrhea 

Difficult breathing 

Discharge from eyes 

Discharge from nostrils , 

Discharge (white) from vent .., 

Dragging leg 

Dragging wings 

Drowsiness , 

Emaciation 

Eruption on head 

Exhaustion 

Gaping 

Gasping 

Lameness 

Limping 

Limp neck 

Loss in weight 

Nits , 

Organs protruding through vent 

Pale heads 

Paralysis 

Patches in mouth 

Picking among feathers 

Scratching bod3^ 

Scaly legs 

Short backs 

Sleepiness 

Sneezing 

Sores 

Sores on head , 

Stiff joints 

Straining as though laying 

Sudden death 

Swollen eyes 

Swollen joints 

Thirst 

Uneasiness 

Weakness 

Weak legs 

Weak neck 

Whistling 

White diarrhea 

Worms 

Worms in droppings 

Wounds 





SEE No. 


13 




4 




8, 


25 


15 




6, 


16, 25 


11, 


12 


29 







3, 11, 27, 28 


9, 


25 


9. 


25 


0. 


25 


28 




5 




2. 


3- 5, 11 


11 




2 


3, T2 


10 




2 




16 




16 




24, 


27 


7- 


24 


20 




12. 


27 


19 




14 




22, 


27 


1 




8, 


25 


19 




19 




26 




3 




2 


3, 11 


9, 


25 


29 




10 




24 




23 




1 




25 




24 




11 




19, 


23 




—> 


12, 22, 27 


18 




20 




6 




3 




17 




17 




29 





POULTRY DISEASES 



95 




BACILLARY WHITE 
DIARRHEA. 
INFECTED AND NOR- 
MAL CHICKS. 



3. Bacillary White Diarrhea. (Young* 
Chicks.) Symptoms: Sleepy, chilly, drooping 
wings, rough feathers, emaciation, diarrhea — 
usually white or creamy — short backs, most 
deaths under three weeks. Livers usually show 
streaks and patches of red, intestines nearly 
empty and light in color. Cause: Bacteria. The 
disease may be inherited from hens with in- 
fected ovaries, or pass from chick to chick. In 
latter case, greatest period of danger is during 
first three days after hatching. Disease may be 
brought upon farm by infected breeders, eggs 
for hatching, or baby chicks. Do not buy these 
from plants where the disease has appeared. 
Treatment: Badly infected chicks not worth 
curing. Prevention best. Disinfect incubators, 
brooders, feed and water dishes regularly and thoroughly with 
Pratts Disinfectant. Keep chicks in dark incubator two or three 
days after hatching, reducing temperature gradually. Give Pratts 
White Diarrhea Remedy in drinking" water for one week. It will 
prevent the disease from spreading and cure mild cases. Never let 
a chick that has shown these symptoms be used as a breeder. Feed 
Pratts Baby Chick Food for three weeks to give vigorous start. 

4. Bloody Spots in Eggs. Symptoms: Small clots of blood on 
yolks and in whites of eggs. Cause: Rupture of blood vessel in ovary 
or oviduct. Usually due to weakness of these organs. Treatment: 
Reduce ration for a few days and give Pratts Poultry Regulator to 
strengthen reproductive organs. 

5. Broken Bones. Symptoms: Dragging leg or wing. Treat- 
ment: Join the ends of the bone and hold them in place by means of 
splints and soft bandages. Keep bird in small quarters. Give mod- 
erate ration and Pratts Condition Tablets. 



6. Bronchitis. Symptoms: Rapid breathing and cough, at first 
whistling sound, later rattling or bubbling in throat. Cause: De- 
velopment of common cold, inhaling of dust. Treatment: Place 
bird in dry quarters. Give teaspoonful castor oil, and Pratts Bron- 
chitis Remedy. 



96 



THE POULTRYMAN'S COMPLETE HANDBOOK 




BUMBLE FOOT 



7. Bumblefoot. Symptoms: Limping-. 
Cause: Abscess on bottom of foot from 
bruises or small wounds. Treatment: Place 
bird in small pen with soft litter. Operate 
as follows : Tie soft cord tightly above foot 
to check blood. Prepare strong solution 
Pratts Disinfectant in which to wash the foot 
and knife. With sharp blade cut deeply into 
abscess and remove all pus. Wash wound 
thoroughly with solution. Anoint with Pratts 
Healing Ointment, and bandage to exclude 
dirt. Remove cord. Repeat if necessary. 
Give Pratts Condition Tablets. 



8. Canker. Symptoms: Cheesy patches in mouth and throat. 
Cause: Growths of pus germs due to injury or digestive troubles. 
Treatment: Put birds in good condition with Pratts Poultry Regula- 
tor. Apply Pratts Disinfectant, undiluted, to the canker patches 
with small cotton swab. 

9. Catarrh. Symptoms: Somewhat resembles early stages of roup, 
but is not contagious. Sick birds appear dull, sneeze, breathing is 
difficult, with watery discharges from nostrils and eyes. Cause: 
Exposure, drafts, dampness. Birds in poor condition most affected. 
Treatment: Put entire flock in good condition with Pratts Poultry 
Regulator. Give affected birds Pratts Roup Cure to control the dis- 
ease, and Pratts Condition Tablets to quickly restore to condition. 

10. Chicken Pox or Sore Head. Symp- 
toms: Eruption on parts of head not cov- 
ered with feathers. At first small, gray 
in color. Soon increase in size and extent. 
Head and comb become covered with 
scabs. Sores on eyelids frequently close 
eyes. In extreme cases disease spreads 
to other parts of body. Treatment: Con- 
tagious. Remove sick birds and clean and 
disinfect buildings and furnishings with 
Pratts Disinfectant. Treat all cases with 
Pratts Sore Head (Chicken Pox) Remedy. 




CHICKEN pox 



POULTRY DISEASES 



97 







CHOLERA 



ii. Cholera. One of the most fatal and highly infectious of 
poultry diseases. Symptoms: Diarrhea, usually yellow, but fre- 
quently green in color. Drowsiness, drooping wings, head drawn down, 
weakness, great thirst, crop distended with food. In last stages the 
fowl apparently drops into a deep sleep, lasting a day or two before 
death. The disease will sweep through the whole flock unless ar- 
rested. Cause: Bacteria. May be brought upon the farm by affected 
birds or on tools, feet of the attendant, etc. Separate sick birds from 

balance of flock as soon as the first 
symptoms are noted. Move healthy 
birds to new ground if possible. 
Disinfect, with the utmost care, 
houses, furnishings, tools, pails, 
everything used about the birds. 
Pratts Disinfectant in strong solu- 
tion is best for this. Sprinkle the 
yards with lime and disinfectant so- 
lution, and grow heavy crop of veg- 
etation. Give entire flock Pratts 
Poultry Regulator. Use Pratts 
Chicken Cholera Remedy both as a cure and preventive. Burn all 
dead birds and all litter, food, droppings, etc., taken from the coops. 
We cannot emphasize too strongly the necessity of thorough and fre- 
quent disinfection. 

12. Crop Bound. Symptoms: Crop packed with food, usually 
solid. Bird becomes weak and emaciated. A healthy fowl appears 
hungry and continues to eat until the crop is distended to the utmost. 
Cause: In some cases due to paralysis of the crop, as in cholera. 
Where no disease of this character is present the trouble is due to 
stoppage of the oesophagus, or passage through which the food passes 
from the crop. Frequently due to coarse hay, corn fodder, or pieces 
of gristle. Treatment : Affected birds must be given individual treat- 
ment. . Give liberal doses of warm sweet oil, as much as the crop 
will hold. Then knead the contents thoroughly. Persistent work 
will frequently clear the passage. Or use warm water, washing out 
the contents and then using the oil as above. In extreme cases, 
operate on valuable birds. Make a clean cut through the outer skin 
and crop wall. Remove entire contents, using care to remove the 
obstruction. Take a few stitches in the opening, using fine needle 



98 



THE POULTRYMAN'S COMPLETE HANDBOOK 



and silk thread. During the operation, keep the hands" and instru- 
ments clean, washing them in a strong solution of Pratts Disin- 
fectant. Confine the bird and supply a limited amount of soft food 
until recovery. 

13. Dropsy. Symptoms: Abdomen distended, filled with liquid. 
Fowl feeble, with pale comb and poor appetite. Cause: Bad feeding, 
unsanitary conditions. Treatment : Severe cases not worth treating. 
Prevent by keeping flock in condition with Pratts Poultry Regulator 
and quarters sanitary with Pratts Disinfectant. 

Egg Bound. See Obstruction of Oviduct No. 23. 

14. E version of Oviduct. Symptoms: Portion of the oviduct 
protruding through the vent. Cause: Straining to lay large tgg; 
straining to lay when oviduct is obstructed ; constipation. Treatment: 
Thoroughly wash the protruding oviduct and adjacent parts with 
lukewarm solution Pratts Disinfectant ; grease well with Pratts Heal- 
ing Ointment and replace. Confine the fowl, feed lightly and give 
Pratts Condition Tablets. 

15. Frozen Comb. Symptoms: Comb appears white and blood- 
less. Later turns dark, may get sore, and a whole or part drop off. 
Cause: Extreme cold. Especially affects birds of low vitality and 
those kept in damp quarters. Treatment: Prevent by keeping entire 
flock in good condition with Pratts Poultry Regulator, and housed 
in dry buildings. Frozen combs must be treated separately. Rub 
each with snow or hold in cold water until frost is drawn out. Then 
grease liberally with Pratts Healing Ointment and rub briskly until 

the blood returns to every part of the comb. 

16. Gapes. Symptoms: Usually afflicts young 
chicks. Frequent gasping ; gaping ; coughing ; 
discharge of mucus and worms from throat. 
Cause: Small Y-shaped worm, about ^-inch 
long. May be either pale or red in color. At- 
taches itself to interior walls of windpipe, weak- 
ening the chick by sucking the blood, and also 
causing strangulation. This apparently double- 
headed worm is really two worms, one of each 
sex, joined together. Treatment: Use Pratts 
Gape Remedy. Disinfect floors of coops and 
gapes runs with Pratts Disinfectant. 




POULTRY DISEASES 99 



17. Intestinal Parasites. Poultry of all kinds and ages harbor 
various types of worms in the intestines. When few are present 
these do no particular harm, but cause much damage when in large 
numbers. Symptoms: Small worms and segments of tape worms 
are found in the droppings. The affected bird may be dull and in 
poor condition. Treatment: The regular use of Pratts Poultry Regu- 
lator will control this trouble. Severe cases should be treated indi- 
vidually. By means of a tube give one teaspoonful of oil of turpen- 
tine mixed with an equal amount of olive or sweet oil. Follow in 
twenty-four hours with teaspoonful of castor oil. 

18. Leg Weakness. (Chicks.) Symptoms: Chicks walk in a 
wobbly, weak-kneed fashion, often resting or hobbling along on the 
joints. Cause: Feed lacking in bone and animal matter; close con- 
finement; lack of exercise; over-heating in brooders. Treatment: 
Feed young chicks on Pratts Baby Chick Food. Give fair amount of 
beef or fish scrap and bone meal. Afford opportunity for exercise, 
especially on the ground. Avoid bottom heat in brooders. Feed 
liberally on green food. Add small quantity Pratts Poultry Regula- 
tor to the ration. 

19. Lice. There are at least eight species of lice which live upon 
fowls, five being commonly found. Symptoms: Uneasiness ; scratch- 
ing and picking among feathers'; general unthriftiness ; lice present 
among the feathers ; " nits " or egg clusters at base of feathers, 
especially near the vent. Treatment: Dust thoroughly and fre- 
quently with Pratts Powdered Lice Killer. Continue treatment until 
after all nits have hatched and been killed. Spray or paint roosts 
and nests with Pratts Liquid Lice Killer or Pratts Disinfectant. 

20. Limberneck. Symptoms: The affected bird loses control of neck 
muscles, the neck becoming limp and the head hanging. Common in 
the South. Cause: Usually caused by eating decayed meat, but may 
come from indigestion or the action of internal parasites. Treatment: 
Clean up and disinfect the premises. Give the entire flock Pratts 
Poultry Regulator. Treat individual cases with Pratts Condition 
Tablets, following liberal dose of castor oil. 

21. Liver Diseases. There are several diseases of the liver, with 
no prominent symptoms. If the flock is not doing well, kill several 
birds and examine the livers. If these are found to be abnormal 
treat the whole flock. Treatment : Put the buildings in sanitary con- 



100 THE POULTRYMAN'S COMPLETE HANDBOOK 

dition with Pratts Disinfectant. Feed a light ration containing 
plenty of green food and Pratts Poultry Regulator. Induce exercise, 
especially in the open air. Individual treatment does not pay. If the 
flock fails to respond to the above treatment, kill and market the 
birds and replace with healthy stock. 

22. Mites. The common red mite is a minute eight-legged ani- 
mal related to the spiders. It lives in cracks and crevices of the 
roosts, dropping boards, nests, coops and brooders, visiting the chicks 
and fowls only to suck the blood. Symptoms: Chicks are pale and 
weak; hens are much disturbed at night and appear ill-nourished; 
sitting hens frequently die on the nest. The mites will be found in 
cracks, under cleats, in the nesting material, etc. When present in 
large numbers they give off a peculiar odor, which the experienced 
poultryman will quickly recognize. Treatment: Clean out the ac- 
cumulated droppings at frequent intervals. Remove and burn old 
litter and nesting material. Paint or spray the house, particularly 
near roosts and nests, with Pratts Liquid Lice Killer or Pratts Disin- 
fectant. Dust the fowls with Pratts Powdered Lice Killer. 

23. Obstruction of Oviduct. (Egg Bound.) The affected bird 
appears restless ; visits the nest frequently and strains as though lay- 
ing. Gentle pressure of the fingers on the sides of the abdomen en- 
ables one to feel the egg if one is lodged in the lower portion of the 
oviduct. Treatment : Grease the vent thoroughly with Pratts Heal- 
ing Ointment, rubbing the material well up inside. If relief does not 
follow, hold the bird above a kettle of boiling water, permitting the 
steam to strike and enter the vent, thus relaxing the parts. Then 
grease again as above. In extreme cases gently force the egg toward 
the opening until the end can be seen. Break the shell with an awl 
or blunt knife, and with a small spoon remove the contents. Then 
pick out the rest of the shell with tweezers. Disinfect the parts w T ith 
a strong solution of Pratts Disinfectant. Place the bird in small pen, 
feed sparingly and give Pratts Condition Tablets. 

24. Rheumatism. Symptoms: Lameness ; stiffness and swelling 
of the joints. Cause: Exposure to cold and dampness. Treatment: 
Remove the cause by making quarters dry and sunny. Improve gen- 
eral condition with Pratts Poultry Regulator. Rub affected parts 
with Pratts Liniment. 



POULTRY DISEASES 



101 




ROUP 



25. Roup. Symptoms: Bad smelling 
discharge from the nostrils ; sticky dis- 
charge from the eyes ; feathers under 
wings and on back smeared and sticky, 
where bird has wiped its head ; some- 
times coughing and sneezing ; eyes stuck 
shut ; eyes closed and swollen out ; mouth 
forced open by cheesy growth ; patches 
of canker in mouth and throat. Treat- 
ment: The disease is very contagious. 
Remove all birds showing symptoms. Clean up and disinfect the 
quarters, using Pratts Disinfectant liberally. Give entire flock, sick 
and well, Pratts Roup Cure. Give the healthy flock Pratts Poultry 
Regulator. Treat the sick birds with Pratts Condition Tablets in 
addition to the Roup Cure. Burn the bodies of all birds that die, and 
all material removed from the hospital. 

26. Scaly Leg. Symptoms: Scaly, rough, crusty 
appearance of feet and shanks. Cause: A minute 
mite which burrows under the scales and into the 
tissues of the leg. Treatment : Apply Pratts Scaly 
Leg Ointment as directed. 

Sore Head. See Chicken Pox, No. 10. 

27. Tuberculosis. Cause: A minute germ. 
Symptoms: Steady loss in weight ; paleness of comb, 
wattles and face ; general weakness ; lameness ; ruf- 
fling of feathers ; frequently diarrhea. Eye bright ; 
ravenous appetite. Treatment: The disease is con- 
tagious and will spread through the flock unless 

proper precautions are taken. Remove affected birds. Disinfect 
the poultry plant and suroundings with Pratts Disinfectant. Kill 
birds in advanced stages. Give the whole flock a nourishing ration, 
and include Pratts Poultry Regulator. Use lime freely. If disease 
continues to spread, dispose of entire flock, disinfect with greatest 
care, start anew with healthy stock. 

28. Vent Gleet. Symptoms: Excrement voided frequently and in 
small quantities. Vent is red, dry and swollen. A discharge soon 
makes its appearance, at first watery, but later white, thick and of- 
fensive. This collects on the feathers, obstructing and irritating 




SCALY LEG 



102 



THE POULTRYMAN'S COMPLETE HANDBOOK 



the vent. Sores or ulcers may appear, due to the bird constantly 
picking- at the affected parts. Treatment: Give liberal dose of castor 
oil. Soak the affected parts with warm solution of Pratts Disin- 
fectant, made very strong, then remove the accumulated matter. Ap- 
ply the solution again, injecting a liberal quantity well up into the 
vent. Dust the sores with Pratts Healing Powder. Continue until 
a cure is effected. Birds having advanced cases should be killed. 
Warning — The attendant should exercise extreme care to prevent 
any of the discharge from getting into cuts, sores, or the eyes. In- 
flammation will follow if this occurs. 

Worms. See Intestinal Parasites, No. 17. 

29. Wounds, cuts, sores, should be bathed with a solution of 
Pratts Disinfectant, and then treated with Pratts Healing Ointment 
or Pratts Healing Powder, according to which is more convenient. 

White Diarrhea. See Bacillary White Diarrhea, No. 3. 




ADVANCED CASE OF ROUP. 
Eye closed and forced out and mouth 
forced open by cheesy growth. 



"Pratts Handy Chart of Poultry Diseases" contaitis the essential portions 
of this chapter. It may be tacked on the wall of the poultry house for con- 
sultation with the ailing bird right at hand. Write for a free copy. 



CHAPTER X 



TURKEYS 




BRONZE AND WILD TURKEYS 



The turkey has been aptly called " the king of the poultry yard." 
This magnificent bird is probably the best contribution that America 
has made to the list of domestic animals, and because of its beauty 
and strength, its courage and economic value, Benjamin Franklin 
contended that it deserves the place now occupied by the eagle as 
our national emblem. 

When the Spaniards came to America they observed the turkey, 
both wild and in a state of domestication. Cortes found them 
abundant in Mexico, where they supplied " the cheapest meat." They 
were taken to Spain somewhere about the year 1520 and shortly 
thereafter appeared in France. 

In the year 1524 turkeys were imported into England, probably 
from Spain. For a great many years they were rare, but gradually 
increased in numbers until they became common upon the tables of 
rich and poor alike. Certainly by 1573 they were so used, as a poet 
writing of Christmas fare at that date mentions 

" Pig, veal, goose and capon, 
and turkey well drest." 

Turkeys formed one of the principal dishes at the wedding feast 
of Charles IX of France and Elizabeth of Austria. This was held 

103 



104 



THE POULTRYMAN'S COMPLETE HANDBOOK 



in June, 1576. According to the records " a large number of these 
birds had been sent over from Boston to St. Malo, and when the 
ship reached that port the provincial governor despatched a dozen 
of them to the chef of the king's kitchen, thinking they would be a 
welcome addition to the royal table. These twelve turkeys were 
stuffed and served On the spits, like so many larks, and the great 
dignitaries of the court, as well as the Cardinal de Lorraine and the 
Queen-mother, ate so much of them that they all had an attack of 
indigestion. Charles IX was so pleased with them that he began to 
breed turkeys in the forest of St. Germain, and his example was soon 
followed by many of the great landowners." 

Certain it is that the turkey rapidly spread over Europe, its popu- 
larity being then, as now, due to its great size and flesh of fine 
quality. 

The Mexican species is dark, almost black in color, and it is also 
smaller than its northern cousin, the American Wild Turkey. In all 
probability the former is the kind that first appeared in Europe, fol- 
lowed later by the larger and more brilliantly colored type. From 
these sources have sprung all of our present recognized varieties. 

In spite of their great size, which makes them desirable prizes for 
the sportsmen, wild turkeys are still found in certain parts of 
America, even as far north as Pennsylvania. This is very fortunate, 




A TURKEY PARK 
Woodland enclosed with poultry netting. Note the nest and roosts. 



TURKEYS 



105 




THE KING OF THE POULTRY YARD 



as the wild stock supplies 
a fountain of vigorous 
blood which may be re- 
sorted to when necessary 
to build up the domestic 
flocks that frequently de- 
teriorate in size and 
vigor. A few flocks of 
pure wild turkeys are 
now being carefully bred, 
and toms from them are 
in big demand. 

Our breeders recog- 
nize six varieties of 
turkeys, the Bronze, the 
Narragansett, the Buff, 
the Slate, the White Hol- 
land and the Black. 

Of these the Bronze is the most popular, since it is by far the 
largest variety and possesses the handsomest plumage. Weights for 
this variety are as follows: Adult cock thirty-six pounds, cockerel 
twenty-five pounds, hen twenty pounds, pullet sixteen pounds. 

The smallest variety is the White Holland, with the following 
weights: Cock twenty-six pounds, hen sixteen pounds, cockerel 
eighteen pounds, pullet twelve pounds. 

Any of the turkeys mentioned will prove entirely satisfactory pro- 
vided the stock is healthy and vigorous. The Bronze is best for the 
production of huge carcasses, while the White Holland dresses up 
to a popular size for small families. This latter variety is gaining in 
public esteem because it is more domestic, less inclined to wander, 
than the others. This is a big advantage, especially in thickly 
settled communities where trespassing birds cause endless trouble. 

While breeding turkeys have been kept in large enclosed yards 
with some degree of success, and even induced to use trap nests, it is 
not wise to attempt to breed them in confinement. They are pecu- 
liarly a farm bird, delighting to roam at will over pasture, tillage and 
wood land where they find the best natural conditions and pick up 
a great deal of their food in the form of worms, grasshoppers, weed 
seeds, and other turkey dainties. In this way they do a tremendous 




j3 ;£ o 

88 



■ 



rt 



5 «s 

r ■> ^-^ 

S £ 2 

JJ3 






25 

s 



TURKEYS 107 

amount of good to the farmer, and pay for the privilege as well in the 
form of great carcasses of dainty flesh. 

Because of their peculiar habits and characteristics, therefore, tur- 
keys are most easily and cheaply grown on large farms. During 
recent years some breeders have been successful in protecting their 
birds from thieves and natural enemies by keeping them in huge 
parks, made by enclosing a large area with three- foot poultry netting,, 
above which a few strands of barbed wire are stretched at intervals 
of ten to twelve inches. Such enclosure should include an orchard or 
tract of woodland, a dry, sunny field, and a spring, pond or stream. 
Under these conditions the cost of raising is increased not only on 
account of the fencing expense, but because more feed must be 
supplied. On the other hand losses are greatly reduced and the dif- 
ference of a few birds to market each fall makes a big increase in the 
season's income. It is quite probable that this system will be com- 
monly used in the future. Present prices of dressed turkeys seem 
to warrant the investment of a considerable sum in the necessary 
equipment for raising them. 

Excepting in the more northerly section of the country where the 
cold is unusually severe and snow fall heavy, adult turkeys require 
no special buildings. They will be comfortable and thrive if per- 
mitted to roost in a thicket of trees, or under the protection of a 
high barn or other large building. It is a common practice to put 
up high roosts near the south side of a building and permit the adult 
birds to perch thereon during the entire year. In some cases further 
protection is provided in the form of a roof, and occasionally a 
board shield is nailed up back of the roosts. Thus it is evident that 
little money is needed for buildings, and this may permit of the 
erection of a park as described above, without making the investment 
top-heavy. 

The best breeding birds are medium in size, with stout bones and 
big frames. It is essential that their breasts be long and deep, as 
these make the best market carcasses. In every case the stock should 
be perfectly healthy and free from such deformities as crooked backs 
and breasts. Uniformity in the type is desirable, as this will mean a 
fine, even lot of youngsters. 

So far as possible avoid inbreeding. The male should never be 
closely related to the females. There is no fixed rule regarding the 
number of hens allowed one torn. Everything depends upon the 



108 THE POULTRYMAN'S COMPLETE HANDBOOK 

vigor of the latter. In common practice the number runs from six 
to twelve. 

When breeding stock has free range they require but little special 
care in the way of feeding. They should receive a fairly liberal ra- 
tion of mixed grains. In fact any good grain mixture for hens will 
prove entirely satisfactory. An occasional feed of mash will be 
relished and may be used to advantage as the laying season ap- 
proaches. Crushed oyster shells should be supplied at this time also. 

The hens begin laying early in the spring, in many cases so early 
that the eggs are spoiled by chilling during the cold nights. As in 
other races of poultry, the females vary in their capacity for tgg 
production, but from twenty to thirty eggs is the average. In ex- 
ceptional cases double this number are produced. 

Turkey hens seldom lay in farm buildings, preferring to secrete 
their eggs in nests under brush piles, in fence corners and other 
out of the way places. Some growers endeavor to induce the hens 
to make their nests near the house by providing brush piles and other 
desirable places right at hand. This practice frequently pays well as 
much time and many valuable eggs are saved. 

As the laying season approaches the turkey hens begin to act un- 
easy and frequently wander off alone searching for suitable nesting 
spots. At this time they should be watched until the various nests 
are located, and then these should be visited daily in order to collect 
the eggs as they are laid. These should be removed without dis- 
turbing the nest in the slightest degree, and common hens' eggs with 
brown shells substituted. After three or four nest eggs have been 
deposited no more will be required. 

The turkey eggs should be carefully marked with the number of 
the turkey hen and the date laid, packed in dry bran, large end 
uppermost, and stored in a cool, dry place. 

Should the turkey hen show signs of broodiness after laying a fair 
clutch of eggs she may be permitted to sit, or the nest may be broken 
up, as seems best. In the latter case she will usually make a new 
nest and begin laying again. 

Turkey growers differ in their opinion as to the proper course, but 
the majority use common hens to hatch the first clutch of eggs and 
permit the turkeys to hatch the second. In view of the fact that 
common hens seem to harbor the organism which causes the most 
destructive of turkey diseases — black head — the wisdom of this pro- 



TURKEYS 



109 



cedure is open to debate. At any rate many of the most successful 
raisers of turkeys state their belief that best results are secured 
where turkeys are kept entirely apart from, fowls, not even permitted 
to range over the same land. 

Some attempts to hatch and rear turkeys by artificial means have 
been made in recent years, and a fair degree of success secured. It is 
to be hoped that this method will be perfected, as the eggs are so 
valuable that it seems a pity to devote the turkey hens to the work of 
incubation when they 
might be kept laying. 

If the eggs are put 
under ^owls the nests 
may be located in a safe 
place and protected from 
the various enemies that 
break up so many nests 
out in the open. When 
the turkey hens are per- 
mitted to sit in their own 
nests they should be af- 
forded as much protec- 
tion as they will permit. 
I n exceptional cases 
birds that are particu- 
larly tame will allow the 
placing of a large coop 
directly over the nest. 
Even timid hens will 
usually accept the situa- 
tion if a fence of poul- 
try netting is swung 

around the nest at a distance of a few feet, and this will serve to 
keep out dogs and foxes at least. Of course coop doors and fence 
gates should be opened daily to permit the sitter to come off for food, 
and again closed before night. 

Each sitting hen should be given only such eggs as she can com- 
pletely cover. The eggs are worth too much to be wasted. 

At the beginning of the period of incubation, again at the end of 
ten days, and a third time just before the hatch is due, the sitters 




YOUNG BRONZE TOM 



110 THE POULTRYMAN'S COMPLETE HANDBOOK 

should be thoroughly dusted with Pratts Lice Killer. This is a 
simple precaution, but it will prevent heavy loss in many cases. 

The eggs hatch in twenty-eight or twenty-nine days, and at this 
time the sitters should be watched very carefully. Sometimes a hen 
will walk away from the nest with the first poults that appear, leaving 
the rest to die in the shell. Losses of this kind are easily prevented if 
the attendant will stay on the job. 

From the time the poults appear until they have become well 
feathered and reached the size of pigeons the turkey raiser is on the 
anxious seat. The youngsters are so tender and are so easily killed 
that they demand constant attention. Just how the wild turkeys 
manage to increase in numbers when exposed to the weather and the 
raids of so many natural enemies is a question that is hard to answer. 

When the poults are entrusted to the care of common fowls they 
are easily kept close at hand. But the turkey hens, while they are 
excellent mothers, delight in taking their young on long rambles from 
which many never return. In view of this fact it is best to restrain 
the turkey mother until the danger period is past. 

The poults must be guarded against dampness and fed with much 
care. This means constant vigilance, but it pays. 

While the rations supplied by different growers very in many 
ways, almost all recommend milk curds, baked corn bread, or Johnny 
cake, cooked potatoes and greens, especially dandelions. A farm 
woman in New York state who is noted for the number and quality 
of her annual crop of turkeys, feeds as follows : 

When the poults are twenty-four hours old each one is given a 
good-sized pill made from equal parts of mashed potatoes, bread 
crumbs and black pepper mixed with sour milk. Two hours later 
they receive curds made from sour milk. The curds are supplied 
five to six times daily for three or four days. Then an occasional 
meal of mashed potatoes and bread crumbs is given, but the curds 
still form the major part of the daily bill of fare. Gradually a little 
chick feed is added, and at six weeks of age they are eating con- 

Pratts Powdered Lice Killer is the best friend of the sitting hen. It is 
powerful, but inexpensive. Buy it in the convenient cans with sprinkler tops. 

Pratts Poultry Regulator, used according to- directions on the package, keeps 
young turkeys in perfect health and induces rapid growth. It's mighty good 
for the breeders, too. 



TURKEYS 



111 




WHITE HOLLANDS 



siderable hard 
grain. This is 
increased in 
quantity, but the 
curds are sup- 
plied during the 
entire growing 
period. 

After the 
poults are well 
feathered there 
is little to be 
feared, and they 
should be per- 
mitted to range 
at will. Of 
course they should be fed regularly, especially at night, so they, will be 
sure to return to the farm buildings and not wander away. As the 
best market is usually at Thanksgiving it is good policy to push their 
growth so they may be in condition to kill at that time. The thin and 
undeveloped individuals may be retained until Christmas or New 
Year's, thus giving them an additional month in which to lay on flesh. 
Directions for dressing turkeys will be found in the chapter dealing 
with the marketing of poultry products. 

Since good stock is the foundation of success in turkey growing, as 
in other branches of poultry husbandry, the very finest of the year's 
crop of youngsters should be reserved for breeding purposes. Select 
those specimens that make the most rapid growth and show the 
greatest amount of constitutional vigor. Too often the best are 
sold at Thanksgiving and the small specimens, those which are worth 
the least on the market, are held over for another year and used in 
the breeding flock. This plan brings in the most ready money, but 
the policy is suicidal in the long run, as these birds will surely re- 
produce their kind and the flock will rapidly deteriorate in size, 
productiveness and the ability to return the largest profits. Keep 
your best birds and breed from them! It pays big. 

Adult turkeys are subject to comparatively few diseases, but there 
is one which is peculiar to them and causes great havoc when it once 
gains a foothold in the flock. This disease is commonly called 



112 



THE POULTRYMAN'S COMPLETE HANDBOOK 



u black head," and it has nearly ruined the turkey growing industry 
in certain sections where these birds were formerly bred in vast 
numbers. 

The exact cause of the disorder is still in doubt, but it is undoubt- 
edly a microscopic organism that is frequently found in birds of all 
kinds. There is no known remedy, and in view of the present knowl- 
edge of the disease the best advice seems to be to dispose of the entire 
flock in which it appears, making a fresh start with stock bought 




A FLOCK OF WHITE HOLLANDS 
Turkey growing is a good industry for women on large general farms. 



from uninfected territory. It is also the part of wisdom to keep the 
turkeys from mingling with other kinds of domestic poultry, so far 
as this can be prevented. 

Black head attacks both old and young turkeys, being especially 
fatal to the latter. It produces no marked external symptoms until 
the advanced stage is reached. The victim then loses its appetite, 
keeps apart from the rest of the flock and is inclined to sit with 
drooping wings. The head and comb turn dark and diarrhea de- 
velops. 



TURKEYS 



113 



If the presence of the disease is suspected a post-mortem ex- 
amination should be made. In typical cases the liver will be found 
marked with distinct whitish or yellowish spots. The organ is usu- 
ally much enlarged also. The ceca are generally inflamed and 
plugged with pus and fecal matter. 

This disease is so obscure, so difficult to handle, that profitable 
turkey production is most difficult on farms where it has become 
well established. However, there is a strong probability that the re- 
sults of the scientific work now under way at our experiment stations 
will be of such a character as to enable us to control this trouble as we 
now do the more common poultry diseases. 





JAPANESE BANTAM 
The children's joy. One of the most attractive 
varieties of the bantam race. 




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CHAPTER XI 

WATER FOWL 




AFRICAN AND EMBDEN GEESE 

Ducks and geese might well be given a place on every farm and 
poultry plant, if for no other reason than to produce a few good 
roasts for the family table. As table delicacies, water fowl have 
long been held in high regard and they are grown in large numbers 
in all parts of the world. In China, especially, duck breeding has 
been carried on for centuries, and the goose was a sacred bird in 
Egypt fully four thousand years ago. It is most interesting to note 
that though this bird has been bred in domestication for such a long 
period it has been modified but little as regards external character- 
istics, and the goose of to-day is practically the same bird that was 
so highly valued by the ancients. 

Wild ducks of unnumbered breeds are found in all parts of the 
world, and these display a wonderful variation in size, color and 
markings. The plumage of certain kinds is exquisite, in many cases 
having a wonderful brilliancy that cannot be described, but which 
commands instant admiration when seen. 

To our list of domesticated ducks Europe, Asia and America have 
made contributions. The present interest in the breeding of wild 
varieties bids fair to add several to the list of those now domesticated. 
Some of the wild kinds are particularly attractive because of their 
wonderful plumage, and these will naturally appeal to the fancier. 

115 



116 



THE POULTRYMAN'S COMPLETE HANDBOOK 




IDEAL CONDITIONS FOR BREEDING STOCK 



Others have a distinct 
value for table purposes, 
and because of this they 
will undoubtedly appeal 
to the commercial poul- 
try grower. 

The American. _ Poul- 
try Association recog- 
nizes as pure bred ten 
distinct breeds of ducks, 
and two of these are bred 
in two varieties. The 
most popular are those 
which, because of their 
size, are useful as table 
poultry. The widely 
bred table kinds are the Pekin, the Aylesbury, the Rouen and the 
Muscovy. The Indian Runner is a great tgg producer and is fre- 
quently kept for this purpose. It might be added that English 
breeders recognize other birds, some of which possess consid- 
erable merit. 

The adult Pekin drake weighs eight pounds and the duck seven 
pounds. The plumage is pure white, the legs and bill yellow. 

This is undoubtedly the finest breed for market use, meeting the 
market demand in color and 
size. Since the sexes are 
about of a weight the 
youngsters can all be mar- 
keted at one time, which is 
a big advantage when the 
business is conducted on a 
large scale. 

The Aylesbury is the 
favorite English duck, but 
does not equal the Pekin, 
which it resembles, in popu- 
lar esteem in this country. 
The plumage is white, but 
the legs and feet are paler 




WATER FOWL 117 



than we demand. The weights of both sexes exceed the Pekins by one 
pound. 

The Rouen has long been widely bred in small flocks, and ducks 
of this characteristic color and marking are met with on farms in 
all sections of the country. This breed has the same weights as the 
Aylesbury, and by many is preferred for table use. It is said to be 
the favorite duck of France, where some of the world's finest table 
poultry is produced. 

The Rouen is undoubtedly a direct descendant of the wild Mallard, 
which it stili closely resembles. Its color, a combination of brown, 




DUCK HOUSE 
Simple, inexpensive structures are entirely satisfactory for these hardy birds. 

gray and green, prevents it from taking a leading place among 
market ducks. 

The Muscovy duck is a native of South America. The drakes are 
unusually large in size, weighing ten pounds, but the ducks are com- 
paratively small, the desired weight being but seven pounds. This 
breed is represented by two varieties, the colored and the white, the 
latter being quite rare. 

Possessing the valuable qualities of hardiness and the ability to 
make rapid growth, and at the same time about the best body lines 
of any of the large ducks, this breed would be popular with market 
growers were it not for some serious faults. 



118 



THE POULTRYMAN'S COMPLETE HANDBOOK 



In the first place the adult birds can fly like hawks, and it is diffi- 
cult to keep them confined. The difference in the size of the sexes 
results in an uneven lot of ducklings, and finally their flaming red 
faces covered with small bunches like warts, make them repulsive to 
some people. However, there is no better duck for the production 
of meat for the home table. 

Duck breeding is one of the few branches of poultry culture that 
can be profitably conducted on a very large scale. There seems to 
be no limit in the size to which duck farms can be developed. There 
are many farms that have an annual output of from ten thousand to 
forty thousand ducklings, and in at least one instance the yearly 
crop approximates seventy-five thousand. The reasons which under- 
lie the continuous success of large duck farms are probably the 
hardiness of the adult birds, their ability to do well on ground that 
has been continuously used for this line of work, and the comparative 
ease with which the ducklings may be hatched and reared by arti- 
ficial methods. 

There seems to be but little profit in commercially growing ducks 
in small numbers, unless the producer has a private trade. The large 
growers are able to practise many economies in the matter of feed, 
labor, labor-saving devices, and in dressing and "marketing that are 
not possible to the small producers. However, the small flock is a 




PEKINS ON LAND RANGE 



WATER FOWL 



11.9 




THE STOLEN NEST 



valuable asset to the farm 
since ducks at liberty require 
but little care and the duck- 
lings and eggs are particu- 
larly good eating. 

Instead of attempting to 
discuss in the limited space 
of this chapter the various 
methods of duck growers, we 
will content ourselves with 
carefully describing exactly 
how one successful man 
houses, feeds and manages 
his birds. 

The exclusive duck farm 
should be located within easy 
reach of a large city market, 
and close to a station afford- 
ing good transportation facil- 
ities. Any point within two hundred miles of the market will serve 
the purpose, though the closer the better. 

There should be a sufficient area of land to afford free range for 
breeders at certain seasons of the year and to permit the growing of 
crops for green food. The most suitable soil is that which is open 
and well drained, as ducks soon make filthy the surface of heavy soil. 
A good sized stream or pond is very desirable, thoug-h not absolutely 
required. However, the breeding birds thrive better and produce 
stronger young when allowed access to a large swimming place. 

Ducks do not seem to require much shelter, even in the most severe 
weather. Frequently they refuse to use buildings provided for them 
and remain out under the open sky throughout the year. This is 
not conducive to early egg production, and as the earliest ducklings 
bring the best prices commercial duck growers keep their breeding 
stock in storm-proof shelters. 

A small flock may be left to seek such shelter as they require 
about the farm buildings, or may be provided with a cheap colony 
house. 

On large duck farms, the breeding houses are usually fifteen to 
eighteen feet wide, as long as required, and divided into suitable pens. 



120 



THE POULTRYMAN'S COMPLETE HANDBOOK 




Duck Raisinq 
Conveniences 



WATER PAN 



< 10- * « 

END SECTION 51 DE ELEVATION 

Feed Troughs 



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/~y 


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< x 






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f 






/ / 




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END .SECTION 




PIT PARTLY FILLED 

witi-i JMALL j TONES 



4 48. 

SIDE ELEVATION 



Almost any form of building will serve the purpose, provided it 
furnishes, during the winter, dry, well-ventilated quarters, free from 
draughts, and is not excessively hot during the summer season. Dur- 
ing the warm weather ducks confined in yards naturally retire to the 
house during the daytime, seeking the shelter from the sun that those 
at liberty find beneath the trees. An alley along the rear wall may 
be provided, or a board walk running along the tops of the partitions 
if preferred. 

On the farm referred to the pens are twelve by sixteen feet in size, 
the dividing partitions being two feet high. In the south side of each 
pen is a large window and a door to permit the birds to pass in and 
out. The yards are made as large as possible, and run down to a 
stream. Each one encloses a good amount of swimming space. The 
fencing on the land is but two feet high and no gates, are provided 
as the attendant can step over the fences when it is necessary to enter 
the yards. The duck house furnishings are simple. The stream 
supplies the drinking water, so no water dishes are required. The 
feed troughs are of the common Y-shape, long enough to permit 
the flock to feed without crowding. A grit box and nests complete 
the equipment. The nests are soap boxes with the fronts cut down 
to four inches in height, set along the partitions. The ducks do not 
always use these, many eggs being dropped on the floor of the pen. 
However, it pays to provide the nests as they are an aid in keeping 
the eggs clean. The floor of the pen is kept deeply covered with 
dry litter, preferably straw or planer shavings. This is added a 



WATER FOWL 



121 



little every day, thus keeping the surface clean and dry. This litter 
is removed whenever necessary. 

Pekin ducks are used, exclusively, and thirty are placed in each 
pen at the rate of one drake to five ducks. In late spring two of the 
drakes are removed and sold, leaving three with the pen of twenty- 
five ducks. The drake is distinguished by the curled tail feathers, 
and also by his lighter voice. 




YARDS ADJOINING DUCK BROODER HOUSE 
Note low fences, feed boards, continuous water trough, and brush shelter. 

The breeding clucks are selected from the May hatches each year, 
none but the strongest and finest being reserved. They are picked 
out when six weeks of age and are at once turned out on a grassy 
range with a large swimming pool. 

The best of the old ducks are reserved until they reach the age of 
three years. 

In the late fall these prospective breeders are again culled and 
transferred to the laying houses where they are fed sparingly to 
prevent too early laying. Fall eggs are not desired. 



122 



THE POULTRYMAN'S COMPLETE HANDBOOK 




I 1 / 

i 

i/ 



A WINTER SWIM 
Pekins and Colored Muscovys in a hole in the ice. 

On many farms the regular ration consists of corn meal, wheat 
bran, beef scrap and green food in varying quantities. In this par- 
ticular instance a better ration is used which may in a measure ac- 
count for the superior results secured. 

The ration for fall feeding is made up as follows, by measure : 

iY 2 parts corn meal. 
iy 2 parts ground oats, 
parts ground barley, 
parts wheat bran, 
part beef scrap, 
part sharp sand. 
2^2 parts green stuff. 
This is moistened and fed twice daily. The feeding is not heavy at 
this time, a little less than the ducks would eat if given all they w r anted. 
Early in December the feed is changed, both in make-up and 
amount. The increase in quantity is made gradually until the birds 
are receiving all they will eat morning and evening. The laying 
ration is mixed by measure, and contains the following: 
2 parts corn meal. 

parts ground oats or barley, 
part wheat bran, 
parts beef scrap, 
part sharp sand, 
parts cut green stuff. 



2 

I 

2y 2 



WATER FOWL 



123 




ROUEN DUCKS 



At noon a light feeding 
of dry grains is given, con- 
sisting of i part oats, I part 
wheat, 2 parts cracked corn. 
Coarse sand and crushed 
oyster shells are kept in the 
grit boxes at all times. 

By the first of January 
the eggs begin to come, in 
small numbers at first, but 
in a perfect torrent later. The ducks lay early in the morning, be- 
tween five and seven o'clock, and they are kept confined in the pens 
until after the latter hour. The eggs are picked up promptly and 
stored where they cannot be chilled. In hot weather they are gathered 
early also and removed to a cool place. 

Egg production continues until midsummer, and an average out- 
put of one hundred eggs per duck is not unusual. 

The eggs may be hatched under hens, or in incubators. Of course 
the latter system is used where many ducklings are produced. Ducks 
on range often steal their nests and hatch and rear their own young. 
It is best to set the eggs while they are still fresh, but under propel 
conditions they may be held for two or three weeks. Dirty eggs may 
be wiped ofT with a damp cloth, but never scrubbed. 

The incubator 
should be oper- 
ated in accord- 
ance with the 
special direc- 
tions furnished 
by each manu- 
facturer. 

Pekin duck 
eggs hatch in 
twenty-eight 
days, while those 
from the Mus- 
covy require in- 
cubation a week 

- INDIAN RUNNER DUCKS 

longer. Famous as egg producers. 




124 



THE POULTRYMAN'S COMPLETE HANDBOOK 




Hens will 
brood and care 
for ducklings, 
but the small 
lamp brooders 
or hot water 
pipe systems are 
the reliance of 
the duck farmer. 
On the farm 
under discussion 
the pipe system 
is used. 

The ducklings 
are left in the 
incubators until 
they are thirty- 
six t o forty- 
eight hours of 
age, when they 
are transferred 
to the brooder 
pens. As each 
one is dropped 
into the brooder 
its bill is dipped 
into the water so that it will learn how to drink. 

The hover temperature is regulated at ninety degrees at a point 
three inches above the floor, and it is held here for three days. On 
the fourth day the temperature is reduced five degrees, and then 
gradually lowered to seventy degrees at the end of ten days. 

The brooder house pens are littered with cut straw and are kept 
clean and sanitary. Before each new hatch is placed in the brooder, 
the floor, walls and pipes are thoroughly sprayed with a good dis- 
infectant. This reduces the loss from diseases that appear in un- 
sanitary quarters. 

Pratts Disinfectant keeps brooders sweet, clean and sanitary. Don't take a 
chance of loss! Use Pratts Disinfectant regularly and liberally. 



TOULOUSE GEESE 
The rough, rocky land here shown is excellent for goose 
growing, especially if streams or ponds are available. 



WATER FOWL 



125 



Ducklings are much hardier than chickens and may, in moderate 
weather, be transferred to cold quarters after they reach the age of 
three to four weeks. Abundant shade and comfortable quarters must 
be provided, however. 

When the ducklings are first placed in the brooder, dishes of water 
and feed are set on a board close to the hover. The little chaps will 
soon come out and help themselves, but frequently do not know 
enough to return to the hover. They must be watched for a time 
and gently pushed back after feeding, until they learn the ropes. 

During the 
first week they 
are fed every 
two hours, then 
four times daily 
for five weeks. 
Thereafter the 
meals are given 
three times per 
day. 

For three days 
the feed consists 
of three parts 
bread crumbs 
and one part white Chinese geese 





AFRICAN GEESE 



boiled eggs. In- 
fertile eggs from 
the incubators 
are used for this 
purpose. On the 
fourth day a lit- 
tle corn meal 
and five per cent 
sharp sand are 
added. The next 
day the corn 
meal is increased 
and a small 
amount of wheat 



126 THE POULTRYMAN'S COMPLETE HANDBOOK 

bran is worked in. The eggs and bread are gradually dropped and 
the grain increased so that at the end of the first week the little fel- 
lows are receiving the regular growing ration, which is mixed by 
measure as follows : 

I part corn meal. 

1 part oat or barley meal. 

2 parts wheat bran. 
7/10 part beef scrap. 
3/10 part sharp sand. 
2 parts green food. 

Slightly salted. 
The green food is absolutely essential. Any vegetables, grass or 
growing grain will do.. In case of need cut clover hay may be sub- 
stituted. 

After the ducklings are six weeks of age they are fed the fattening 
ration. This contains : 

5 parts corn meal. 
2V2 parts wheat bran. 
\y 2 parts beef scrap. 
I part green food, 
and a small amount of sand. 
This is continued until the time for killing arrives. 
A regular supply of fresh water must be given. Any good fount- 
ain of large capacity will answer for ducks, but many breeders pre- 
fer to use open pans. Much of the sloppiness usually observed near 
the water dishes may be prevented by digging a hole two feet deep, 
filling same with small stones, placing a frame covered with quarter- 
inch mesh wire over the top, and setting the water pan on this. Any 
that is spilled will run off between the stones and be absorbed into the 
earth. 

The common V-shaped feeding troughs in suitable sizes will serve 
the purpose fairly well, but they permit the ducklings to waste much 
feed by walking on and soiling it. The protected troughs illustrated 
are a big improvement over the old form. 

Pekin ducklings are dressed when from nine to ten weeks of age. 
Refer to the chapter 'on Marketing for directions. 

Ducklings eat heavily and must make rapid growth to return the largest 
profits. Pratts Poultry Regulator will keep them in the best condition and 
make them develop at a wonderful rate. 



WATER FOWL 



127 



Ducks of all ages are timid and may easily be stampeded, piling 
up into the corners of the building and killing or injuring many. 
They must be protected against sudden frights. 

The most troublesome disorders are diarrhea, catarrh, convulsions, 
leg weakness and apoplexy. 

Diarrhea is due to over heating in the brooders, filthy food or 
water. Correct the conditions that cause it. 




EMBDEN GOOSE AND GOSLINGS 

Movable yard made of boards. 



Catarrh is manifested by a watery discharge from eyes and nostrils. 
It is due to sudden changes in temperature and is especially trouble- 
some during the warm weather of spring and early summer. Dis- 
infect the quarters and food and water dishes and prevent over- 



heating. 



When ducklings are permitted to get thirsty, then drink greedily 
and go out into the sun, many of them will die in convulsions. Use 
the proper precautions and no trouble will be experienced. 



128 THE POULTRYMAN'S COMPLETE HANDBOOK 

Leg weakness usually follows over-heating in the brooders. Keep 
the temperature regulated properly. 

Over-feeding frequently brings on apoplexy, indicated by a stag- 
gering gait, failure of eye sight, gas in the crop, small appetite and 
thirst. Make the mash more bulky by adding green food and bran. 

The growing of geese is seldom, if ever, made an exclusive busi- 
ness. Most of the market stock is picked up by dealers from the 
small flocks found on general farms. These are either dressed or 
sold to professional fatteners who put them in fine condition before 
killing. The best market geese come from these fattening estab- 
lishments, of which there are many. Some of the fatteners handle 
thousands of birds each season. 

Geese, like turkeys, do best on large ranges. They are grazing 
fowl, and will make tender grass a large part of their ration if given 
an opportunity to range over good pasture land. Like ducks, they 
will thrive even if denied a swimming pool, but they do better if a 
pond or stream is available for their use. 

In many cases geese are permitted to roam at will over the farm. 
Some growers limit their activities by erecting a low fence about 
some suitable field and confining the birds within this enclosure. 
Rough, swampy land, with a fair proportion of dry areas, serves the 
purpose beautifully. 

Geese seldom seek the shelter of buildings, but most growers pro- 
vide dry sheds to which the birds may retire in extreme weather and 
during long continued storms. It is well to supply protected nests, 
and for this purpose barrels are generally used. These are covered 
with heavy roofing paper to keep out the rain, and are laid on their 
sides, so braced as to prevent moving-. Cut straw or hay makes 
the foundation of the nest, which the laying goose completes with 
feathers plucked from her own body. 

The adult stock thrives on a simple ration. Where the pasturage 
is ample the birds do not require heavy grain feeding. Some grow- 
ers feed whole and cracked grains only, others supply a mash occa- 
sionally. A very satisfactory plan is to give one feed of mash and one 
of grain each day. Animal food in some form is necessary, also 
green food in the absence of good pasturage. Oyster shells and grit 
should be kept before the birds all the time. 

Geese normally begin laying very early in the spring, and the first 
eggs are especially valuable as the earlv oroslin^s brine the Greatest 



WATER FOWL 129 



returns. However, in practice it is not wise to hatch the goslings 
until fresh grass is available for them. 

The generally accepted plan is to collect the eggs daily, leaving one 
or more nest eggs in the nest. The first litter of eggs, and fre- 
quently the second, are hatched under hens, though these do not 
ordinarily make good mothers for the goslings. Fortunately the 
latter are easy to rear and may be grown in any good brooder. The 
goose is permitted to incubate her second or third clutch of eggs, 
and these goslings are safe in her care. In any event the youngsters 
should be kept confined in rather limited yards until they have 
gained strength and a little sense. In warm spring weather they may 
be removed from the brooder, if one is used, and placed in a cold 
coop when two to three weeks of age. 

The goslings require plenty of water, sharp sand and crushed 
oyster shells from the very start. They delight to pick at rotten 
wood, and careful growers keep them supplied with this material. 

In addition to plenty of fresh green food, preferably grass, the 
goslings should be fed regularly in order to induce rapid growth. 
Stale bread mixed with eggs, any good chicken or duck mash, and 
cracked corn, scalded at first, will serve. Baked Johnny cake, made 
of one part corn meal, one part ground oats and two parts bran, is a 
favorite food. This should be crumbled before feeding. The addi- 
tion of a sma1l~amount of bone meal helps in the building of big 
frames. 

The fattening period arrives when the main wing feathers reach 
the base of the tail, and continues for about three weeks. During 
this period a heavy mash, composed largely of* corn meal and carry- 
ing teft per cent of beef scrap, is fed liberally. At night a full meal 
of whple cornis given. 

Green -geese, as* the youngsters are called, are in demand all 
through the summer resort season, and also at Thanksgiving and the 
Christmas holidays. They are killed and dressed in the same man- 
ner as ducks. 

Fortunately goslings are subject to few disorders and such as 
they have are similar to the duck ailments previously discussed. 

Geese frequently live to an advanced age and those that prove 
to be reliable breeders should be retained. Good geese lay from 
thirty to fifty eggs per year. 



130 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Sometimes they are mated in pairs, but the usual custom is to 
allow each gander two or three geese. Frequently four to six geese 
are kept together and two ganders used, alternating them every day 
or two. 

The breeds most commonly used by market growers are as follows : 

The Toulouse, an attractive gray goose, weighing from fifteen to 
twenty, and occasionally twenty-five pounds. 

The Embden, white in color, ranging in weight from sixteen to 
twenty pounds. 

The African, with mixed plumage of gray, black and brown, 
weighing from fourteen to twenty pounds. 

The Chinese, white or brown according to variety, from eight to 
twelve pounds weight. 

The Wild, or Canada, goose weighs about the same as the Chinese 
and is largely gray in color. This breed is sometimes bred pure, 
but is more commonly used for crossing on the common domestic 
breeds, thereby improving the flavor of the resulting goslings. 




DUCK BROODER HOUSE 
Breeding pens on both sides of a central alleyway. Rooms for the attendant un second 
floor of feed house in center. 



CHAPTER XII 



SQUAB GROWING 




BREEDING HOMERS 



The breeding of fancy pigeons is a most interesting hobby, and 
ardent pigeon fanciers are found in all parts of the world. Untold 
generations of boys have taken pride in a few pairs of " doves " ac- 
quired in one way or another, and in many cases they have continued 
to breed the dainty feathered beauties for a lifetime. Scientists have 
secured most satisfactory material in the pigeon cote ; business and 
professional men have found these birds a source of interest and 
amusement ; working men have maintained small flocks as a source 
of recreation. In fact, all classes of people are attracted by these 
beautiful pets and for various reasons have found them to be truly 
" worth while.'' The ease with which they may be cared for, the 
slight expense of securing the birds and providing quarters for them, 
the wide range of shape and color in which they are bred, are all 
good and sufficient reasons for their great popularity as pets. 

The earliest recorded instance of man making use of pigeons in a 
practical way seems to be found in that portion of Holy Writ which 
refers to the great flood. Xoah took advantage of the pigeon's 
homing instinct and sent one out of the ark to determine whether or 
not the waters were receding. Since that day, and possibly before, 
pigeons have found favor with man. 

131 



132 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Just what kind of pigeon the wise Noah used is a question that 
will of necessity remain unanswered, but it is certain that our domestic 
breeds and varieties, of which between one hundred and two hundred 
breed true, are descended from a common origin, the wild Blue Rock 
Dove. Of this there are several types found in different parts of 
the world ; it is probable that they were early domesticated, and that 
the mixture of the blood from these various sources made possible 
the production cf so many distinct kinds. Certainly when we con- 
sider the great range in shape, size, color and characteristics, it is 
difficult to believe that all came from a single variety of the wild stock. 

But while there is much pleasure in the breeding of strictly fancy or 
exhibition pigeons, very few men are able to make much of a financial 
profit from this line of work. There are very few breeders who make 
this their sole occupation and a means of livelihood. True, there 
are many who find it a profitable sideline to which they devote their 
spare time, but as an exclusive business there seems to be " little in it." 




A CITY LOT PIGEON PLANT 
Neat, attractive, practical, affording quarters for a good sized flock. Upper floor reached 
by inside ladder built in corner by the door. 



SQUAB GROWING 



133 




CARNEAUX SQUABS 
Fully grown, ready to be dressed for market. 



There is a 
branch of pigeon 
breeding, how- 
ever, that is at- 
tracting consid- 
erable attention 
and which has 
business possi- 
bilities for the 
person possess- 
ing the required 
personal charac- 
teristics and lo- 
cated in the right 
section of the 
country; the 
production o f 
market squabs. 

S q u abs — as 
immature young 

pigeons are called — are one of the most delicious products of the 
poultry farm. The demand for them is steadily increasing and the 
price has risen steadily in common with that of other special poultry 
products. 

The reason for this is plain. Our consuming population is rapidly 
growing, and, in addition, table luxuries are more commonly used 
and are constantly demanded. In comparatively recent years the 
public markets commonly carried great quantities of game birds of 
various kinds. Wild ducks, partridge, woodcock, prairie chickens, 
quail and wild pigeons were abundant, and were widely hunted for 
market. Selling readily at fair prices and costing nothing to produce, 
they were systematically preyed upon by professional pot-hunters, as 
well as by sportsmen. Many farm boys made a fair amount of pocket 
money from this source, in addition to contributing the material for 
many pot-pies for the home table. 

Naturally the slaughter was appalling and game birds rapidly de- 
creased in number. 

The settling of the country, which decreased the natural covers, 
also had its effect, and bird-lovers and sportsmen soon awoke to the 



134 THE POULTRYMAN'S COMPLETE HANDBOOK 

fact that the game birds must be protected or the}' would be exter- 
minated. Gradually stringent game laws were enacted, and this 
movement spread until practically every section of the country fell 
into line. In a great many cases, especially in the East, these laws 
are so stringent as to prevent the sale of most game birds, and they 
are no longer commonly found in the markets. 

Under protection of this kind certain birds seem to be increasing 
in number, but it is not at all probable that we will ever again see 
the time when they will be marketed in an}- great numbers. This 
opens up a special field for the poultryman, as clubs, hotels and 
restaurants must have something- to take the place of the game that 
formerly was found on every bill-of-fare. This call must now be 
met with lightweight broilers, green ducks, guinea chicks and squabs. 
Each of these specialties may be produced at a profit under existing 
conditions, as*has been clearly demonstrated by progressive poultry- 
men during the past ten years. 

However it must not be thought that everyone can make a big 
profit from these lines, as this is far from the truth. Within the 
past few years there have been " booms " in both duck and squab 
raising, and many people have embarked in them and experienced 
costly failures. But a certain proportion have succeeded and are to- 
day making nice incomes from these lines. The failures may, 
therefore, be considered due to lack of experience, poor location, or 
some other vital factor that was ignored when the business was 
established. 

Squab raising possesses certain very definite advantages as com- 
pared with other branches of poultry keeping or animal husbandry. 
It may be conducted as an exclusive business, combined with other 
lines of poultry farming, or operated as a side-line to furnish the 
home table with a regular supply of delicious and nutritious meat. 

Possibly the very best advice that may be given the interested be- 
ginner is that which applies to all branches of poultry husbandry. 
Start on a small scale and develop the business as experience is 
gained and results warrant. Such a plan involves but a small initial 
investment and prevents heavy loss if events demonstrate that the 
individual is not fitted for the work. 

Perhaps the greatest advantage enjoyed by the squab raiser lies 
in the fact that all the work of hatching, brooding and feeding the 
youngsters is performed by the parent birds. The experienced poul- 



SQUAB GROWING 



135 



tryman will tell you that the most exacting and trying portion of 
his yearly duties is the raising of the season's crop of chicks, work 
that requires almost hourly attention on his part. Many persons 
whose business calls them away from home the greater part of the 
dav and who have no one in the familv to look after things during 
their absence are for this reason prevented from attempting to rear 
chicks. But such can keep pigeons and reach a reasonable degree 
of success by devoting some time morning and evening to the care 
of their birds. There are many men, and some women, emploved 
during the day who in this way secure much pleasure and some profit 
from their pigeons. 




BLUE BARRED HOMERS 
A favorite variety among squab growers. The sexes are much alike, but the female is 
usually " trimmer " than the male. In the above illustration the lien is at the reader's left. 



Another big advantage lies in the fact that the squab raiser needs 
but a small amount of land, and quite a start may be made with a 
comparatively limited amount of capital. The breeding pigeons are 
never allowed their liberty, but on the contrary are kept confined in 
the house and adjoining flight or exercising pen. The large amount 
of land that the chicken raiser requires for his breeding stock and 
growing youngsters is not, therefore, necessary for this particular line. 

Vigorous pigeons make very good breeders until they reach the 
age of six to eight years, and this does away with the necessity of 
renewing the breeding stock every year or two, which is the most 
vexing problem of the grower. 



136 THE POULTRYMAN'S COMPLETE HANDBOOK 



Finally, there is no necessity for providing incubators, brooders 
and special houses, yards and range for the growing squabs. They 
are hatched and brooded by the parent birds and remain peacefully 
in the nest until they reach market age. Poultrymen know that a 
large part of the investment for chicken raising equipment miist be 
used to secure the special apparatus and buildings which are devoted 
to the hatching and rearing of the youngsters. 

But while these good features exist, it must not be thought that 
squab raising on a commercial scale possesses no disadvantages, 
because this is far from the truth. It is a business of endless detail 
and requires very special knowledge and experience on the part of 
the manager. Disease may cause trouble, poor breeders may reduce 
the profits. 

But what is probably the worst feature in localities where a local 
market does not exist is the fact that the flock must be large enough 
to insure a 'sufficient number of squabs each week to make good 
sized shipments possible. The squabs .must be dressed when they 
reach the proper size; they cannot be held until -enough accumulate 
to make a lot which may be shipped economically, neither can they 
be kept until market conditions improve. This is one of the big 
problems which the owner of a small or medium sized flock must 
constantly face. 

It is exceedingly difficult to estimate the net income of successful 
squab plants, and little specific information on this point is available. 
Claims are made that the profits run from $i to $3 per pair of 
breeders. It is clearly evident that everything depends upon the 
skill of the man behind the birds. 

We know of one establishment that has been operated many 
years, the owner of which states that his profits have approximated 
$5000 per year for some time. This business was started by the 
present proprietor, a mechanic, with an initial investment of $tooo, 
and the additional capital has been drawn entirely from the 
profits. 

Interest in squab raising has been steadilv increasing during recent 
years, and many breeds of pigeons which possess the desirable char- 
acteristics have been brought forward. Some have proved them- 
selves worthy of a place in the breeding pen ; others have failed to 
make good. Doubtless new kinds made by crossing the existing 
breeds will be introduced from time to time, but the commercial 



SQUAB GROWING 



137 



producer will do well to stick to the breeds of demonstrated value 
until the new claimants have proven their worth. 

The ideal squab breeding- pigeon produces white-skinned squabs 
which weigh eight pounds or over per dozen and which reach market 
maturity in the shortest possible time. In addition they should be 
hardy, active and vigorous, persistent breeders and good feeders. 
These characteristics are more prominent in certain breeds than in 
others, but after all selection is based on individual performance. 
In all recognized squab breeds there are birds which combine all 
of these good qualities, and these qualities may be preserved and 
intensified by intelligent breeding. The offspring of such breeders 
should be preserved to stock additional pens and the flock built up 
in this manner. 

Of course the largest squabs are most in demand and bring the 
highest prices, but it often happens that these are not as profitable as 
smaller squabs which are produced in greater quantities. It often hap- 
pens that birds which produce 
the very heaviest youngsters 
do not breed freely enough 
to insure satisfactory returns. 

At present there are two 
breeds contending for first 
honors in the squab producing 
field. These are the Homer 
and the Carneau (plural Car- 
neaux) , the latter being a com- 
paratively recent introduction 
into America. 

The Homer is more gener- 
ally bred than any other breed, 
and it deserves its popularity. 
It possesses in a large degree 
the desirable characteristics 
already specified, and Homer 
squabs are plump and heavy, 
and come to market size in 
about four weeks. Further, 
the eggs are unusually well 
fertilized and by far the 
greater portion of them hatch. 




BLUE CHECKED HOMERS 



138 THE POULTRYMAN'S COMPLETE HANDBOOK 

This breed comes in a wide range of color, including blue, blue 
checked, red, red checked, black checked, white, silver, etc. It 
might be added that the color of the plumage does not affect the 
skin color of the squab. Some poor and dark squabs will come from 
any variety, and this difficulty must be overcome by selection of the 
breeders. 

Because Homers are so widely bred it is possible to secure good 
foundation stock of this breed at lower prices than are commonly 
charged for breeds that have not yet become generally distributed. 

The Carneau is somewhat larger than the Homer and produces 
very fancy squabs. Carneaux are usually deep red, splashed with 
white, though individuals, with solid red, solid yellow, or yellow 
splashed plumage are found. 

A cross of the two above breeds makes fine breeding stock. The ac- 
cepted cross is a Carneau cock and a red checked Homer hen. 

The largest pigeon is the Runt, though this breed is seldom 
found on squab farms. The young Runts are too slow in reaching the 
size for killing, and many of them are dark skinned. Sometimes 
a slight infusion of Runt blood in other breeds is used to increase 
the size. 

In certain sections, notably in New Jersey, the Duchesse is a 
favorite. It possesses no advantage over the sturdy Homer, while 
it has the disadvantage of feathered legs. 

Another very good pigeon is the Dragoon, which is a large, close- 
feathered bird with many good qualities. Its squabs are somewhat 
slower to develop than Homer squabs. However it makes a very 
good bird for crossing purposes. 

The Swiss Mondaine is a large, clumsy pigeon, but has an 
immense breast development. Like the Dragoon its chief value is 
for crossing. 

Remember always that the value of a breeding pigeon is deter- 
mined by individual performance. Bearing this in mind the question 
of breed resolves itself into the following : Use Homers, Carneaux, 
Duchesse or Dragoons, pure or possibly crossed, or with a slight 
addition of Runt or Mondaine blood. 

Get good stock to start with. Purchase well developed, mated 
pairs, either locally or from a reliable dealer who will stand back 
of his goods. Then build up your flock with the offspring of your 
best breeders. 



SQUAB GROWING 



139 




A' Perches 



Plan 



UNIT/QUAB HOVfZ, FLIGHT. AND FUI^I/HING/ 



This type of house is very satisfactory. Each unit is complete in itself, and additional 

units may be added as needed. 



140 THE POULTRYMAN'S COMPLETE HANDBOOK 

Quarters for a small flock may usually be provided in some existing 
building. As the business grows special houses should be erected. 
But regardless of the character of the breeding pen, it should always 
be dry, free from draughts, lfght, sunny and free from all kinds of 
vermin. Allow the birds as much house room as possible, though 
they will do fairly well even when somewhat crowded. Not more 
than fifty pairs should be kept in a single flock, and a room ten feet 
square and eight feet high will accommodate this number. 

The unit squab house is the type most favored by Mr. E. E. Rice. 
The illustration shows one pen or unit. The building may be ex- 
tended as occasion requires by merely adding more units to the east 
or west ends of the original structure. 

This building is twelve feet wide, sixteen feet deep, seven feet to 
the plates and twelve feet to the ridge. The roof is even span 
sloping north and south. . 

The entire frame is covered with inch boards, then building 
paper and shingles. If preferred, a good prepared roofing may be 
substituted for the paper and shingles, thus reducing the cost of 
construction. 

The floor is made of two thicknesses of boards and is elevated 
two feet above the ground. 

Two double-sash windows are set in the front or south wall of 
each pen, and a small window in the north side to light the 
passageway. 

An alleyway three feet wide extends along the north side of the 
building, in which much of the regular work is done without dis- 
turbing the birds. Water fountains and grain feeders are frequently 
placed on the floor of the alleyway, next to suitable openings in the 
partition. These appliances may be set on the floor of the pen if 
preferred. 

An enclosed flight is an absolute necessity. Pigeons kept in 
confinement breed better and are protected against shooters and 
other enemies, also from vermin and disease which might be in- 
troduced by stray pigeons. 

From end to end the flying pen is twenty feet in length. It has 
the same width as the pen. Next to the house is placed a series of 
roosts on slanting supports. The floor of the flight should be of 
clean sand or earth, renewed occasionally as it gives indication of 
becoming filthy. 



SQUAB GROWING 



141 



The furnishings of this house will serve for any pigeon pen. The 
more important things are shown in the drawing. 

Nest boxes, two for each pair of breeders, may be empty egg 
cases piled one above the other, or specially constructed, similar to 
pigeon holes in a desk. A good size is a foot square, but ten by 
eleven inches will do. In the boxes place nest bowls, or nappiers, 
purchased from any dealer in pigeon supplies. 

Drinking water may be supplied in any of the accepted poultry 
fountains that keep it fresh and free from contamination. 

Water must also be provided for bathing purposes. Any large 
pan will serve for the bath tub, provided it is not too deep. Gal- 
vanized iron pans such as are commonly used to catch the drip 
under refrigerators will do nicely, but they should be filled only to 
a depth of three inches. 

In the warm season the bath may be given out in the yard, but 
during cold weather it should be located in the pen. Much water 
will be splashed out, so it is well to set the pan in an old sink or tight 
box with a waste pipe, to protect the floor from constant wetting. 

Pigeons spend much of their time in the nest boxes, but a few 
perches should be attached to the wall. A very simple form is the 
" A " perch, built of pieces of -board six inches wide and seven or 
eight inches long. These may be placed one above another, as their 
form prevents the soiling of any bird roosting below another. 

Common berry crates make excellent holders for nesting material, 
as they prevent the birds from soiling or scattering it around, and 
still permits them to help themselves. 

Hoppers of the usual form, as described elsewhere, are used for 
grit and shell. 



Feed Hopper, for Pigeon/* 







34" 



142 THE POULTRYMAN'S COMPLETE HANDBOOK 



Feed hoppers similar to those used for poultry may be adapted 
to meet the needs of pigeons. They should be so constructed as 
to prevent the wasting or soiling of feed, and large enough to permit 
several birds to eat at the same time. 

A very simple, yet satisfactory, feed hopper is illustrated here- 
with. The one shown has one large and two small compartments, 
but it can be made any desired length and divided as desired. 

Anyone can easily construct this appliance. The bottom is a box 
three inches deep, seven inches wide inside, and as long as necessary 
to permit a fair proportion of the flock to feed at one time. The 
partitions are solid pieces of board ten inches high, and on these 
the upper frame is nailed. 

The slats are made of lath, the edges of which have been planed 
smooth. These are set one and a half inches apart, and through 
the openings so left the birds thrust their heads to get the food. 
They may eat at will, but cannot throw grain out, nor soil it in the 
hopper. 

The cover is flat, merely a board projecting two or three inches 
over all sides of the hopper. A few cleats nailed at proper places 
inside prevent the. cover slipping either way when in position. 

A soft net stretched on a large ring, and the latter mounted on a 
light pole, will be found a great help in catching individual birds, 
either in the pen or flight. This work should be done outside 
whenever possible, to avoid confusion among the nesting birds. 
Leg bands are a necessity. These come in two forms — seamless 
and open. All are made of aluminum, the open band being a strip 
of the metal which is bent around the leg. The seamless band is a 
ring which is slipped over the foot of a squab early in life. By the 
time the youngster can leave the nest the foot has grown so large 
that the ring cannot be slipped off, either intentionally or by acci- 
dent. In this way a permanent means of identification is provided. 

Leg bands may have numbers, initials, etc., stamped upon them, 
making record-keeping a simple matter. 

Rations for pigeons are much alike, varying only in the propor- 
tion of the various grains used. The staple feeds are cracked corn, 
red wheat, kafir corn and Canada peas, with hemp, buckwheat and 
German millet as dainties. Where stale bread is available it may 
be used to advantage. Recent tests seem to indicate that broken 
peanuts— peanut waste — make an excellent feed. 



SQUAB GROWING 



143 




A COMBINATION BUILDING 

Pigeons in the two-story section, hens in the one-story wing. 

The following mixtures have all been tested and found satis- 
factory: 

45% cracked corn, 
45% red wheat, 
io% Canada peas. 
Hemp and buckwheat in small quantities at intervals. 
During the winter increase the corn ; give more wheat in hot weather, 

25% cracked corn, 
25% red wheat, 
25% kafir corn, 
25% bread crumbs. 
Add 10% hemp seed to the above mixture. 

50% cracked corn, 
50% red wheat. 
Give an occasional meal of Canada peas, buckwheat and hemp seed. 

50% red wheat, 
10% cracked corn, 
10% kafir corn, 
10% buckwheat, 
10% Canada peas, 
10% millet. 
In addition, supply an occasional meal of hard-baked corn bread. 



144 THE POULTRYMAN'S COMPLETE HANDBOOK 

Feeding- methods vary as greatly as in other branches of poultry 
husbandry. Some prefer to give the birds heavy meals, morning 
and evening, with a light feeding of dainties at noon. Others keep 
feed in hoppers available at all times. Probably the latter plan is 
best when squabs are being hatched in large numbers, as they must 
be fed regularly and heavily in order to secure satisfactory growth 
and heavy weight. On the other hand birds which are not feeding 
youngsters may get too fat on unlimited feeding. 

Everything considered, the best plan is to give non-breeders meals 
at regular intervals, just what they will clean up in a short time. 
Those rearing young should have a mixture of the staples available 
in hoppers practically all the time and be given an occasional meal 
made up from the list of dainties. 

Remember, big squabs are never found where scanty feeding is 
practised. They cannot make quick growth of bone and flesh without 
a liberal supply of raw material. 

In addition to the grain mixture pigeons require a supply of grit, 
crushed oyster shells and salt. Granulated charcoal is often a help 
in keeping the digestive tract in proper shape to perform its 
functions. 

For nesting material nothing equals tobacco stems. These should 
be cut or broken somewhat, as the birds make bulky, open nests 
from long stems, and many eggs are lost. Pine needles are also 
excellent. Straw or coarse hay may be used if the above are not 
available. 

Prior to nest building the birds begin " driving," the male following 
the female about and picking at her constantly, apparently endeavor- 
ing to show her that it is time to begin nesting. Where much driving 
is observed there will usually be many nests in a short time. 

The eggs are two in number, laid at intervals of about thirty-six 
hours. During the time between the laying of the first and second 
egg the nest is watched with jealous care, but incubation seldom 
begins until both eggs are deposited. 

The cock and hen both do their share of the work of hatching, 
taking regular turns on the nest. The squabs appear after about 

Since steady breeding puts a constant strain on the pigeons, their health 
and general condition deserve most careful consideration. Pratts Poultry 
Regulator, the greatest poultry tonic and conditioner, is of wonderful benefit 
to pigeons. Give it to your entire flock. See special directions on the package. 



SQUAB GROWING 145 



seventeen days. At first they are the most helpless creatures imagina- 
ble, but they soon begin to grow at an extraordinary rate and often 
equal or exceed their parents in weight at four to five weeks of age. 

Until the squabs are able to leave the parent nest, they are fed 
entirely by the old birds. The feeding process is interesting, the 
food being disgorged from the crop of the old bird into that of the 
youngster. For the first few days the food is a soft material called 
" pigeon's milk " which is secreted in the crops of both parents. By 
degrees half-digested grain is included, until at last the grain is 
given in its natural state, and only a little softened by soaking in the 
crop. 

The rapid growth of a squab is probably due to the fact that it 
practically has two digestions at work for it in addition to its own. 

After about four weeks healthy Homer squabs will be found 
large and heavy, firm in flesh, and with wing and tail feathers two- 
thirds grown. They are then ready for market. 

The evening before they are dressed they should be placed in 
crates where they cannot be fed by the parent birds. This is to 
insure empty crops, a point which must not be overlooked. 

Some markets will accept squabs unplucked, but the better plan 
is to dry pick them, taking off all the feathers excepting those on 
the head. 

The squabs are usually hung up by the feet and stuck with a 
sharp knife in the same manner as chickens. A hook with a small 
weight attached is inserted in the lower jaw and picking commenced 
at once. Some prefer to simply break the neck, but the other 
method seems to be better. 

After the feathers are romoved the squabs are left in cold water 
for several hours until the animal heat has been completely removed. 
They are then removed, the feet and heads carefully washed, dried 
and packed. The most popular packages are light wooden boxes 
holding from one to four dozen. These boxes should be neat and 
clean, and where the shipment is not iced, should be lined with clean 
paper. 

Local markets should be developed by the small producer, as it 
is not a profitable procedure to pay express charges to distant points 
on small shipments. The large breeder will usually do better to find 
an outlet in some city, selling direct to hotels, clubs and restaurants, 
or through some commission man who specializes in this line. The 



146 THE POULTRYMAN'S COMPLETE HANDBOOK 

demand is steady for white skinned squabs, plump, fat, weighing 
eight pounds or more per dozen. Of course smaller, inferior stock 
sells also, but the price is usually low. Therefore it is evident that 
it is good business to retain as breeders only such birds as breed 
freely, feed heavily, and grow youngsters meeting market require- 
ments. All others should be instantly discarded. 

Before their squabs leave the nest, good breeding pairs will have 
another nest built and eggs incubating. This explains the necessity 
of providing two nest boxes for each pair of breeders. 

Pigeons are unprofitable when constantly disturbed by strangers, 
when the house and appliances are permitted to become filthy and 
unsanitary, when vermin torture young* and old, or when rats have 
the run of the loft, eating eggs and squabs. Rats are particularly 
destructive and must be kept away at all cost. Elevating the floor 
of the building is one means of discouraging these pests, as this 
does away with their favorite hiding place. 

Regular cleaning of the nests, perches and floor is essential. The 
droppings should be carefully preserved, either for use as fertilizer 
or for sale to tanners, who use this material in the preparation of fine 
leathers. Quite an income is frequently derived from this source. 

Cleanliness does much toward keeping down lice and mites. Where 
necessary, the nest boxes should be painted with liquid lice killer and 
squabs and adults dusted with lice powder. A liberal pinch of the 
latter in the nest is a preventive, and it is a good scheme to add this 
as soon as the baby squabs appear. 

Probably the most troublesome pigeon disease is canker, a cheesy 
growth which forms in the mouth and throat. It is transmitted 
from old to young while feeding, and also sweeps through the ma- 
ture flock. 

Remove the canker with a flat stick and swab the sores with 
Pratts Disinfectant, undiluted ; repeat as needed. Also use Pratts 
Roup Cure in the drinking water. 

Every pigeon breeder needs Pratts Disinfectant to keep everything clean, 
sweet and sanitary. Spray the house and wash nest bowls, drinking fountains 
and bath tubs with it regularly. 

Pigeon lice can't live in nest boxes sprayed with Pratts Liquid Lice Killer, 
Use Pratts Powdered Lice Killer on breeders, squabs, and in the nesting mate- 
rial. You never find fat squabs and lice in the same nest. The lice win every 
time! 



SQUAB GROWING 



147 



" Going Light " is a wasting disease, the exact cause of which has 
not been determined. Keep the birds in the best physical condition 
by the use of Pratts Poultry Regulator. 

Bear in mind these simple facts : Success -in squab breeding is 
secured only by using as breeders selected birds that produce the 
right number of squabs ; keeping the stock in prime physical condi- 
tion ; keeping the quarters clean, sanitary, and free from vermin ; 
furnishing an abundance of suitable feed ; studying" the market and 
selling to best advantage. 




A COLLEGE CLASS IN POULTRY HUSBANDRY 

The agricultural colleges and experiment stations are doing great work in behalf of the 
poultry industry. The above cut shows a typical "short course" poultry class containing 
men and women from all walks in life. 



148 THE POULTRYMAN'S COMPLETE HANDBOOK 

PRATT EXPERIMENT STATION 

The Pratt Food Company is sincere in its desire to help the poultrymen 
of America make a success of their business, to be a big factor in the 
development of the great poultry industry. Each year we expend a consider- 
able part of our profits in work of a constructive character. 

For years we have been conducting a Poultry Service Department, the pur- 
pose of which is to give our customers personal advice and assistance in 
the solving of the many perplexing problems which are constantly arising. 

No charge is made for this service. Every letter of inquiry is given con- 
scientious attention and receives a frank, detailed reply. Thousands of our 
customers regularly take advantage of this service, and all bear testimony 
to the fact that we are able and glad to help them. If you need help in the 
matter of poultry buildings, breeds, rations, incubating, brooding, diseases, 
write us. Address your communication to Poultry Service Department, Pratt 
Food Company, Philadelphia. You will receive a prompt, helpful reply, 
without charge. 

We have established the Pratt Experiment Station for practical research 
work in poultry husbandry. Photographic views of this place are repro- 
duced on pages 80 and 81 . of this book. These show most of the principal 
buildings, but convey - no adequate idea of the beauty of the location, the 
extent of our operations, or the quality of our flocks of breeding fowls and 
ducks. To really appreciate what we are actually doing one should pay ^ 
personal visit to the Station. The invitation to do so is freely extended. 
Come any day except Sunday. The Director will be glad to welcome you. 
and will give you any information and advice which you may require. 

The Pratt Experiment Station is located at Morton, Pennsylvania, a suburb 
of Philadelphia. There are both railroad and trolley connections, so that the 
station is easy of access. 

In character, the entire establishment is unique. It is not operated with 
a view to securing financial profit. Rather as the name indicates, it is a place 
where careful research work is conducted, bearing especially upon the in- 
dustry as it affects the business of the Pratt Food Company and its hosts 
of customers. Here we conduct careful tests of the various Pratt prepara- 
tions before and after they are offered to the public. 

The equipment is complete but not extravagant. Everything is designed 
to produce practical results. 

Several varieties of chickens and ducks are bred, sufficiently high in quality 
to win leading prizes at the largest poultry exhibitions. We are usually in 
position to furnish breeding stock and eggs for hatching at moderate prices. 



When in Philadelphia, be sure to visit the 
Pratt Experiment Station 



THE POULTRYMAN'S COMPLETE HANDBOOK 



149 



THE NEW PARCELS POST LAW 

Poultrymen will be much interested in the new Parcels Post Law. 
Poultry products, including hatching eggs, eggs for the table, dressed 
poultry, etc., can all be mailed, when properly boxed, to all points 
throughout the United States. 

The law provides as follows : 

" That hereafter fourth-class mail matter shall embrace all other matter, 
including farm and factory products, not now embraced by law in either the 
first, second, or third class, not exceeding eleven pounds in weight, nor 
greater in size than seventy-two inches in length and girth combined, nor in 
form or kind likely to injure the person of any postal employee or damage 
the mail equipment or other mail matter and not of a character perishable 
within a period reasonably required for transportation and delivery." 

For the purpose of carrying this law into effect the United States is divided 
into zones with different rates of postage applicable to each, as follows : 





i 

ist zone. 


26. zone, 


3d zone, 


! 

:4th zone, 


5th zone, 


6th zone, 


7th zone, 


8th zone 








50 
to 150 


150 
to 300 


300 
I to 600 


600 
to 1. 000 


1,000 
to 1,400 


1,400 
to 1,800 


all over 


Weight. 






1,800 






Zone 


. miles. 


miles. 


miles. 


miles. 


miles. 


miles. 


miles. 




rate. 


rate, 
50 miles. 


Rate. 


Rate. 


Kate. 

$0.08 


Rate. 


Rate. 
$0. 10 


Rate. 
$0.11 


Rate. 


i pound 


$0.05 


$0.05 


$0.06 


$0.07 


$0.09 


$0.12 


2 pounds 


.06 


.08 


.10 




12 


• 14 


.16 


•19 


.21 


.24 


3 pounds 


.07 


.11 


•14 




17 


.20 


.23 


.28 


.31 


.36 


4 pounds 


.08 


•M 


.18 




22 


1 .26 


•30 


■37 


•41 


.48 


5 pounds 


.09 


•17 


. 22 




27 


•32 


■ 37 


.46 


• 51 


.60 


6 pounds 


.10 


.20 


.26 




32 


.38 


.44 


•55 


.6l 


.72 


7 pounds 


.11 


■23 


•30 




37 


•44 


• 51 


.64 


• 71 


.84 


8 pounds 


.12 


.26 


• 34 




42 


•50 


.58 


-73 


.81 


.96 


9 pounds 


• 13 


•29 


.38 




47 


j .56 


.65 


.82 


•91 


1.08 


io pounds 


• 14 


•32 


.42 




52 


| .62 


• 72 


• 91 


1. 01 


1.20 


ii pounds 


•15 


• 35 


.46 




• 57 


.68 

1 


• 79 


1. 00 


I. II 


1.32 



The local rate is applicable to parcels intended for delivery at the office of 
mailing or on a rural route starting therefrom. 

It will be observed that the rates of postage are largely reduced and that 
the limit of weight is increased from four to eleven pounds. Parcels will be 
delivered at all free-delivery offices and to patrons residing on rural and star 
routes ; they may be registered and may be accorded special-delivery service 
on payment of the usual fees, and they may be insured against loss in an 
amount equivalent to their actual value, but not to exceed $25, upon payment 
of a fee of five cents. Distinctive stamps must be used on all parcels, but 
they may be mailed in quantities of not less than 2,000 identical pieces without 
stamps affixed, the postage being paid in money. 



150 



THE POULTRYMAN'S COMPLETE HANDBOOK 



Read Our Sworn Statement in Reference to the 
Purity of Pratts Preparations 

J. S. Keller, President Pratt Food Co., being 
duly sworn according to law deposes as follows :-— 

Pratts Poultry Regulator, Pratts Animal Regu- 
lator, and Pratts Conditioner for Horses and 
Cattle are all free from mineral poisons or 
poisonous matter of any kind and contain nothing 
but that which is highly beneficial. 

(Signed) J. S. Keller, 

President Pratt Food Co. 

Sworn to and subscribed before me this 19th day of 

October, A. D. 1906. 

William Blase, Notary Public. 
[seal] 




We guarantee all our 
preparations to do exactl y 
what we claim for them. 

If they fail to satisfy you 
we authorize our dealer to 
promptly refund your money. 






• I PHltAOELPHIA^P4.- CHICAGO, "U-- TORONTO, CAHAD* 



£<%m 




OFFICIAL CHARTS OF POULTRY IN COLORS 

We are the only Company publishing two Official Poultry Charts of 
all recognized breeds of poultry. These charts are lithographed in full 
colors showing form, feathering, etc., and can only be obtained from 
us. They are lithographed on coated stock, size 18x24, and_ will be 
mailed to any address upon receipt of ioc. for each chart, provided the 
request is accompanied by a coupon or Trade Mark taken from any of 
Pratt Food Company's products. 



THE POULTRYMAN'S COMPLETE HANDBOOK 151 



EXPERIENCES 

If you would like to read some rather interesting experiences with 
Pratts Poultry Regulator, just peruse the following : 

December 7, 191 1. 

I am enclosing order for some more of your supplies. After a long experience I find 
Pratts Poultry Regulator to be absolutely the best tonic to keep a flock of poultry in con- 
dition. Just as soon as I find a pen is not doing well, I use the Regulator in their mash. 
Almost immediately I notice their appetite improves, their combs redden and they lay 
better. I have also made trial of your other remedies and I find them all absolutely reliable. 

John S. Martin, Breeder, 
Regal Strain, White Wyandottes. 

Port Dover, Canada. 



September 24, 191 1. 

I have used Pratts Poultry Regulator for the last 20 years and always had the best of 
results. It is a great egg producer and the best feed to keep little chicks strong and guard 
off that terrible disease, bowel complaint. In fact, I cannot do without it for its good is 
seen in every part of the poultry business. 

Geo. Wm. Lyon, 

Cherokee, Iowa. 



February 20, 191 1. 

I am a breeder of " Buff Rocks " exclusively for 8 years and have never been without 
Pratts Poultry Regulator. 

I recommended your Regvilator to Charles T. Mcintosh & Son, 268 King Street, this city. 
They begged me for your address. Quote them prices at once. They will give you an 

Geo. G. Huneken, 
124 Cannon St., Charleston, S. C. 



May 15, 19 12. 

I have had such satisfactory results in the use of Pratts Poultry Regulator, that I now 
use it every day at the rate of 36 lbs. of Pratts Poultry Regulator to 1800 lbs. of mash. 

A year ago last winter, cholera, or some bowel trouble broke out among my fowls, 75 
soon died, others became droopy and lost appetite and I feared the trouble would go through 
my flock of five or six hundred. Egg production dropped from two to three hundred a 
day to only 25. 

My attention was called to Pratts Poultry Regulator and I began to use it every day. 
The bowel trouble was checked, and gradually, in a few weeks my fowls picked up, were 
soon in good condition and egg production normal. 

I have since used Pratts Poultry Regulator regularly and my flock has been in good con- 
dition and egg production large. 

The egg record for 900 fowls for 5 months the past winter, was as follows: Dec. 50%; 
Jan. 43%; Feb. 55%; March 69%; April 69%. The lower record of January was caused by 
some pullets moulting. 

I have been asked if the use of Pratts Poultry Regulator affected the fertility of the eggs 
for hatching and would say that fertility of egsrs averaged 87% in December to over 90% 
later in the spring. j H Rankin, 

South Easton, Mass. 

P. S. — This spring I made a test for fertility of eggs taking ten eggs from each of 38 
pens with the following results: 

11 pens tested 100% fertile, 

only 4 " " as low as 60% " 

a few " " 70% " 

all others " 80% and 90% " 

One of the four pens testing only 60% tested 100% on second test and with one of the other 
three pens the fault was in the cockerel and he went in the pot. 



152 THE POULTRYMAN'S COMPLETE HANDBOOK 



December 5, 1911. 
I am both selling and feeding Pratts Poultry Regulator, and make a specialty of high- 
bred Buff Orpingtons. I have at least 12 cockerels worth from $20 to $75 each, and they 
were all placed in healthy condition by use of Pratts Poultry Regulator and their quarters 
disinfected with Pratts Disinfectant. ' W. H. Topp, 

Westgate, Iowa. 



June 12, 1912. 

I have used Pratts Poultry Regulator and find it excellent for moulting and also for 
making hens lay. They lay 50% more now since I used it. 

Rudolph Kuzdas, 
1235 64th Ave., Oak Park, 111. 



May 3, 1912. 
I have been using Pratts Poultry Regulator and consider it fine. It certainly does make 
the hens lay and eggs hatch well; out of 112 eggs I got 106 chicks and have only lost two. 
I am recommending your Remedies to all of my friends. J. C. Fink, 

Fink, Va. 



January 27, 1912. 
Anybody that keeps chickens and_ wants eggs when they are high should use Pratts 
Poultry Regulator. I am glad there is such wonderful, food for chickens. 

A. E. Hopkins, 
128 Webster Ave., Syracuse, N. Y. 



March 11, 1912. 

Up to two weeks ago I was using Poultry Food, but it did not do the work so 

I tried a package of Pratts Poultry Regulator, and was surprised to see a change in two 
days. I have at last found the one food that does what they claim for it. I might say I 
have tried several different kinds, but they do not compare whatever with Pratts. 

Henry H. Walker, 

Box 11-A, Alvin, Texas. 

RAISING LITTLE CHICKS 

You will gain many valuable pointers about growing little chicks 
if you will read the letters printed below : 

July 19, 1912. 
I want you to know what I think of Pratts Baby Chick Food. I have great faith in it 
and have had wonderful success in starting my chicks this year, having hatched out about 
2800, and I think I have lost less than 200 altogether from the start to the present day: a 
part of these were taken by hawks and crows and a few got caught out in the rain. But 
the little, weak chickens which we generally expect to lose within a few days seem to live 
and grow just as well as the others on the Pratts Baby Chick Food. 

I cannot say too much in favor of Pratts Baby Chick Food. For starting them it cer- 
tainly produces wonderful results and no need of losing any chicks. 

I have just got to feelirg I must have it when I have little chicks coming along, as 
they take such a start and the weakly ones brace up and seem to be as stror.g as the rest. 

Lester Tompkins, 

Concord, Mass. 



May 13, 1912. 

When I received your glowing recommendation of Pratts Baby Chick Food, I made due 
allowance for the enthusiasm of an agent, but was considerably impressed by what you 
wrote; sufficiently so to order two bags. Now, after trying it for ten days, I want to report 
that you did not say half of what that food would warrant. I did not conceive it possible 
for the mind of man to invent a chick food that would give such astonishingly good results. 
I took off 295 chicks ten days ago, hatched by sixteen hens and my incubator. I gave 
the chicks to fifteen hens, twenty chicks to a hen, and fed Pratts Baby Chick Food only. 
Two weaklings I killed, ten have been trampled to death, two of them by a loose hen 
fighting with one in a coop. That leaves 283 ten days old. I went over them carefully 
this morning and could not find one case of " pasted up behind " or any sign of bowel 
trouble of any kind, and not a case of "long wings"; every Leghorn breeder will know 
what that means. I never saw a plumner, thriftier looking lot of chicks. 

I honestly believe that if Pratts Baby Chick Food were used exclusively for the first 
three weeks by all the poultry raisers in the United States the saving would amount to 
millions of dollars. George A. Cosgrove. 

Willington, Conn. 



THE POULTRYMAN'S COMPLETE HANDBOOK 153 



June 20, igi2. 

I have just had a chance to test out Pratts Baby Chick Food. On June i I took off a 
hatch of 263 White Rock chicks, as bright a lot as I ever saw. On the morning of the 7th, 
when I raised the hovers, I found forty of them dead. Upon examination I detected that 
bowel trouble had set in and I at once thought of Pratts Baby Chick Food. I immediately 
began feeding it with the following results: June 8, 17 dead; June 9, 8 dead; June io, 3 
dead; June 11, none, and June 12, one. Since the 12th I do not think we have lost a chick 
from that hatch, and they are now growing like weeds. 

Kindly send me, by express, to Plainfield, Conn., ten pounds. I feed it dry and the 
chicks are crazy for it. ^y t 'Pjllj-v 

Packer, Conn. 

August 12, 1912. 

I take great pleasure in heartily endorsing Pratts Baby Chick Food and in recommend- 
ing it to any one that raises poultry. The early part of this hatching season we had tried 
several other Chick Starters and had had considerable difficulty in raising our chicks past 
the danger line, in fact, lost quite a few chicks. Pratts Baby Chick Food was recommended 
to us, and since using it we have had little or no trouble in raising our chicks. We now 
have over 2000 young stock on hand growing nicely, all of which were started on Pratts. 

I consider that there is nothing as good for baby chicks as Pratts Baby Chick Food. 

Angelo J. Myers, 
Prop. The Linfield Poultry Farm. 
Linfield, Pa., 



June 25, 1912. 
Pratts Baby Chick Food is the best thing for little chicks that I ever sold or used. I 
am in the Poultry business and have been for twenty years. Don't change your formula; 
you have it just right. T> H Ireland> 

Mexico, Indiana, 



July 6, 1912. 
I wish to state that Pratts Baby Chick Food has proved most satisfactory. Never had 
chicks do as well. They feathered very evenly and made that growth so much desired, 
those long, deep and shapely bodies, and give every promise of being very fine show speci- 
mens, having taken on their first feathers in a most pleasing way. Am much pleased and 
have now purchased a large bag. Frank B. Hood, 

Somerset, Mass. 



March 20, 1912. 
I must say I am very much pleased with Pratts Baby Chick Food and would like to 
know who has it for sale in Moorestown, N. J. I have used it on a flock of young chicks 
that I put out a week ago, and they are all hale and hearty, and I have not lost a single 

chick - B. W. Cooper, 

Geo. L. Wetheril] & Co., Inc., 
114 N. Front St., Philadelphia, Pa. 



A GOOD LICE KILLER 

is needed almost every month in the year. The testimony of some 
prominent breeders printed herewith may assist you in getting the 
best : 

Pratts Poultry Lice Killer is the most meritorious preparation of its kind I have ever 
sold or tried. It certainly destroys the lice. j) R ^ q Brown 

Secretary Board of Health, Mosells, Mo. 



I found recently 200 red mites under the end of each roost. I painted the roosts and 
inside of the brooderwith Pratts Liquid Lice Killer, using it freely, letting it flow into 
all the cracks and crevices. A few days later I found a few mites and I gave it another dose. 
I painted the roosts with your Lice Killer once a week until cold weather, and after 
the first week I did not find a single mite. 

In the big coops where I was troubled with mites last year I painted the roosts once a 
week all summer and found no signs of mites. Wm B Twcox 

' Peekskill, N. Y. 



154 THE POULTRYMAN'S COMPLETE HANDBOOK 



November 3, 1909. 

I have used Pratts Lice Killer on vines and young plants and find that it destroys all 
lice and bugs on them and leaves them in a healthy growing condition. 

W. S. Standard, 

Hyde, Ga. 



March 9, 191 1. 

1 have been using Pratts Lice Killer for three years and like it better than any I ever 
tried. I use it for killing all kinds of insects. I can't afford to quit using it. 

Mrs. W. W. Bolding, 
Route No. 2, Houlka, Miss. 



May 27, 1 9 12. 
I used Pratts Lice Killer last year and found it very good. I used the 



Powder but lost eight chicks in two days so I don't like to run any more chances of 
losing more. Mrs H p AECH T, 

184 Thompson St., New Haven, Conn. 

ROUP IS DEADLY 

See what these folks have to say about the methods they used to 
quickly cure this disease: 

December 29, 191 1. 
All our chickens were sick two months ago and we purchased a box of Pratts Roup 
Cure and found it very successful indeed. One of our neighbors cut off the heads of 
twelve of his chickens before he knew what was the matter with them. I told him to get 
your Roup Cure. He did and saved all the rest of his fowls. I told eight of my neighbors 
and they all found it successful. Frank Sweigert, 

Cressona, Pa. 



March 7, 191 1. 

I just want to let you know how good Pratts Roup Cure is. My entire flock was in- 
fected with cold and roup, so I bought a box of your cure. In less than 9 days my whole 
flock was in as good a condition as ever. Willi\m C. Melcher 

Bally', Pa. 



January 3, 191 1. 

I gave Pratts Roup Cure a ca'reful test on a flock of 50 growing White Wyandotte 
chicks in October which were infected with bad colds, nearly all running at the nose, and 
after treating one week with your Roup Cure, nearly every one was well. This I never 
accomplished with any other Roup Cure before. Edga.r Briggs 

Pleasant Valley! N. Y. 



January 9, 1912. 
In November and thereafter and until present date I gave my 16 chickens Pratts Roup 
Cure about two times a week in their drinking water and the result was that they do not 
know anything about roup. My mother has about 200 chickens, and she did not give any- 
thing to them, and the result was, she was losing two and three every week with roup. 
I told her to give them Pratts Roup Cure, and you can go out now and you won't see 
another roupy hen among the flock. p y- M_ Mengel. 

Drehersville, Pa. 



August 10, 191 1. 

My hens were sick with the roup last winter. One nearly died and another was past 
eating. I got a box of Pratts Roup Cure, gave it to the one so near dead. To my surprise 
she was able to eat in two days, and the rest came along nicely, and up to now I have 148 
chickens from 1 1 hens and have not lost a chicken this summer. My chickens are laying 
and moulting right along. ]yf RS- -\y M- Shipley. 

Ordway, Colo. 



THE POULTRYMAN'S COMPLETE HANDBOOK 155 



March 3, 1910. 
I have used Pratts Roup Cure and cured the severest cases of roup where all other 
roup cures failed. I can conscientiously recommend it to any one wanting a sure cure. 

L. B. Wilson, 

Edinburg, 111. 
(Breeder Rhode Island Reds, Partridge Cochin Bantams.) 



January 25, 1912. 
Please quote me your lowest figures on quantity lots of Pratts Roup Cure as I have a 
large flock of fowl, and have found that this remedy is the best that we have so far tried. 
I want to get it in quantities from one dozen lots up. r £ Stanley Genl Mer 

Wallkill Land Co., Sussex, N. J., R. F. D. No.' 2. 



April 11, 1912. 
I am using Pratts Roup Cure and Regulator. It does just as you say. I had a cockerel 
that had a bad case of the roup; his head and tail hung on the ground and I gave him the 
Roup Cure as directions said, and in three days he was walking around and eating. Now 
he is as well as ever. Ge0 q ScheireR( 

Box No. io«5, Hokendauqua, Lehigh Co., Pa. 



April 16, 1912. 
Enclosed please find 50c. for another box of Pratts Roup Cure. I got a box last fall 
and think it the best I ever used. I don't care to be without it now, for with that on hand 
I feel safeguarded against roup, so please send at once by mail and oblige. 

Mrs. Fred M. Nash, 

Baynesville, Va. 

WHITE DIARRHEA IN LITTLE CHICKS 

No need to lose the baby chicks if you follow the advice of the 
breeders printed below : 

May 21, 1912. 
Please_ find post office money order for which send me Pratts White Diarrhea Remedy. 
I have tried four different kinds without any results till I tried yours, and have lost but 
few. You will rush it as I am out. T3 q \y HITE 

R. D. No. 1, Creston, Ohio. 



July 1, 1912. 
I have used Pratts White Diarrhea Remedy with much sucoess, and my neighbors are 
now wanting to try it too. So please send me two 50c. boxes of Pratts White Diarrhea 
Remedy at once. MrS- j e MoorE) 

R. R. No. 2/14, Perryville, Mo. 



April 18, 1912. 
I received Pratts White Diarrhea Remedy. It certainly is fine. I didn't lose one chick. 
I want another 50c. box for myself, and a 25c. box for a neighbor. I also want a 50c. box 
of your Cholera Remedy and a 25c. box of Head Lice Ointment. Also one 50c. box of 
Gape Remedy. Miss Bertha DeWitt, 

Hoyes, Md. 



April 15, 1912. 
I enclose check for two dollars for which please send me by return mail its worth in 
Pratts White Diarrhea Remedy. It is a good thing. E> E Wheat 

Downs & Wheat, Ramsey, N. J. 



December 4, 191 1. 
I have used Pratts White Diarrhea Remedy and I wish to say that I have had some 
chicks that started with the White Diarrhea and I gave them the tablets in their drinking 
water, and have not had any trouble since. They are growing fine. 

R. C. Foster, 
Box No. 67, Summerville, S. C. 



HERE ARE 



PRATTS POULTRY REMEDIES 

"MONEY BACK IF THEY FAIL" 



Pratts Poultry Regulator 

This is the original 
Poultry Regulator of 
America, in use by 
the most successful 
poultry raisers every- 
where. 

It. is a guaranteed 
egg producer, and 
when regularly used, 
hens lay throughout 
the year. 

It is a perfect 
digestive and tonic 
and will prevent 
chicken cholera, 
gapes, roup, rheumatism, expel worms, 
prevent leg weakness, egg eating, 
greatly improves turkeys, geese, 
pigeons and guineas — insuring 
healthy growth. 

ioo-lb. bags, $9.00; 25-lb. pails at $2.50; 
50c. pkgs., weight 4 lbs.; $1.00 pkgs., weight 
9 lbs. 




It also 
ducks, 
quick, 



Pratts Liquid Lice Killer 




is the strongest liquid 
preparation on the market 
for the destruction of 
poultry lice and lice on 
horses, cattle, cows, and 
hogs; ticks on sheep, and 
fleas on cats and dogs. 
1 qt., V2 gal. and 1 gal. 
cans. 



Pratts Roup Cure 




Extra large 
size, 25c. 



is a scientific preparation 
compounded into a fine pow- 
der, and when mixed with 
water, is absorbed by the 
blood at once, purifying 
the system, allaying in- 
flammation and reducing the 
fever. It not only cures, but 
prevents roup, colds, canker, 
catarrh and diphtheria, and 
should be given to all_ fowls 
frequently to keep diseases 
away. 

Pratts Roup Cure is quite 
different from many so-called 
roup cures, which may cure 
a cold, but never a genuine 
case of roup, 
boxes, 50c. and $1.00; smaller 



Pratts Baby Chick Food 

This is one of the 
greatest Money Sav- 
ers and greatest Chick 
Savers ever placed on 
the market. Every 
man, woman or child 
who raises little 
chicks, turkeys, ducks 
and geese should try 
at least one package 
of Pratts Baby Chick 
Food. It is a scien- 
tific food ration to be 
fed for the first three weeks. If you want 
real success with your hatches, if you want 
to save all the baby chicks, if you want them 
to grow fast — get Pratts Baby Chick Food 
on our recommendation for your first trial, 
after that you will never be without it. Put 
up in i-lb., 3-lb., 6y 2 -\b. packages, also 14-lb., 
25-lb., 50-lb. and ioo-lb bags. 




Pratts Lice Killer 

(Powdered Form) 



It quickly and thoroughly 
kills all lice on little chicks, 
big chicks, setting hens, and 
incubator chicks. It rids 
horses, cattle, hogs, dogs and 
cats of lice, and destroys 
ticks on sheep. It destroys 
insects and bugs on vines, 
plants and flowers. A valu- 
able deoderizer and disin- 
fectant, for all poultry houses, 
barns, stables, and dwellings. 
Drives out moths from 
closets furniture, carpets 
and clothing. 25c. and 50c. 




Pratts White Diarrhoea 
Remedy 



This remedy will positively 
save many dollars worth of 
little chicks to poultry raisers. 
It has taken us nearly three 
years to find a remedy for 
White Diarrhea and we are so 
sure that we have it in this 
article that we authorize our 
dealers throughout the world 
to refund the purchase price in 
case it fails. Extra large box, 
50c; small size, 25c. 



Pratt* 

ftiite 
J)iarrhoe| 




JittleCtud' 
PrattFood* 



Pratts Poultry Remedies continued on next page 



PRATTS POULTRY REMEDIES 

Pratts Poultry Disinfectant Pratts Bronchitis Remedy 




If poultry keepers would 
regularly spray the chicken 
houses, roosts, dropping 
boards and utensils with 
Pratts Poultry Disinfectant, 
most all their troubles 
would vanish. This great 
Disinfectant is a real won- 
der-worker in the poultry 
yard. Put up in i-qt., 
35c. and i-gallon cans, 
$1.00. 



Pratts Cholera Remedy 

is an unfailing remedy for 
this disease and is a " guar- 
anteed or money back " 
article which is prepared 
under our own supervision 
in our own laboratories. It 
is administered in the drink- 
ing water, and will be found 
of great value, not only for 
treating cholera, but also in 
cases of indigestion, sour 
crop, dysentery, diarrhea and 
bowel trouble. 

23c. and 50c. a box. 




Pratts Head Lice Ointment 




Lice 

many 
little 



causes immediate 
death to the Head 
which kill so 
thousands of 
chicks yearly. 
Head lice weaken 
the chick's health — 
and a chick in weak- 
ened condition easily 
contracts many other 
diseases. Pratts Head 
Lice Ointment pre- 
vents this. It is non-poisonous, and is also 
the best remedy for Scaly Legs. Sold in 
25c. tins. 



Bronchitis in poultry is 
fatal in a few days unless 
promptly checked with 
Pratts Bronchitis Remedy. 
This remedy is sure, safe 
and quick and will save 
your birds. 25c. and 50c. 
boxes. 




Pratts Condition Tablets 



A " bracer " for over- 
worked, run-down poultry. 
Keeps show birds in the 
pink of condition; puts 
flesh on thin birds; pre- 
vents colds, roup and liver 
troubles. We guarantee 
this Remedy to satisfy you 
or refund purchase price. 
25c. and 50c. a box. 




Pratts Sore Head ( Ch S en ) Remedy 



From costly experience 
poultrymen have learned to 
dread the disgusting disease 
known as Sore Head or Chicken 
Pox. They know it will prac- 
tically ruin the flock unless 
quickly checked. We guarantee 
a sure, rapid cure if Pratts Sore 
Head (Chicken Pox) Remedy is 
used. 25c. and 50c. a box. 




Pratts Gape Remedy 

An unfailing guaranteed 
remedy for Gapes. If used 
in the drinking water from 
the start until the chicks 
are four week old, gapes 
will be practically un- 
known. Prices, 25c. and 
.ioc. 




Pratts Scaly Leg Remedy 



You can quickly root out 
the little insect which digs 
the scales of the feet and 
legs of your chickens by 
the use of Pratts Scaly 
Leg Remedy. This disease 
not only imoairs the vitality 
of your birds, but also ruins 
their appearance. Our rem- 
edy will keep the legs clean 
and healthy. 25c. and 50c. a 




box. 



PRATTS PREPARATIONS— for Horses, Cows, Hog's 6 Sheep 



Pratts Healing Ointment 

(For Man and Beast) 

This is a humane prep- 
aration for the quick 
cure of all sores, cuts, 
scratches, grease wounds, 
burns, scalds, corns, har- 
ness and saddle galls, 
barb-wire fence cuts, 
itching, eczema and erup- 
tions. Heals naturally, 
permanently and leaves 
no dangerous scabs. 

Excellent for human 
use, too. Extra large box, 
50c; small size, 25c. 




Pratts Worm Powder 




est, surest and 
stroyer procurable 



Specially prepared for 
destruction of worms 
in horses, cows, hogs 
and sheep. Has a strong 
tonic effect that builds 
up and helps the animal 
to regain strength. Un- 
questionably the quick- 
most thorough worm-de- 
oc. 



Pratts Veterinary Colic Cure 

It is a positive remedy in 
all cases of flatulent colic 
(sometimes called bloat), 
spasmodic colic, gas colic, 
kidney colic; and acute in- 
digestion. Its action is quick, 
and a cure certain. 

Extra large bottle, $1.00; 
small size, 50c. 




Pratts Liniment 

(For Man or Beast) 

acts both as a counter-irri- 
tant, drawing out the inflam- 
mation, and as a penetrant. 
Can be used either to blister 
or without blistering by regu- 
lating application. 

Cures rheumatism, lame- 
ness, sprains, bruises, con- 
tracted muscles, shoulder or 
stifle lameness, thrush or 
canker, sweeney, kicks, 
quinsy, curb, splint, capped 
hocks, shoe boils. 
Large bottle, $1.00; smaller sizes, 25c, 50c. 



Pratts Distemper and 
Pink Eye Cure 

goes direct to the seat of the 
disease, purifies the blood, pre- 
vents weakening of the internal 
organs. 

50c. per bottle. 





Pratts Animal Regulator 

This is the original 
and pioneer Stock Reg- 
ulator of America. It 
keeps horses well and 
strong, improves their 
wind, and makes their 
coat sleek and glossy. 

Cows give more and 
richer milk, the per- 
centage of butter fat 
being increased, and 
their calves are strong 
and healthy. Steers 
fatten in half the time. 

Hogs are raised and fattened quickly and 
kept free from disease. Sheep are kept 
healthy, and their_ meat and wool improved 
by its use. Test it on our guarantee to do 
the work or money refunded. 

25-lb. pails, $3.50, are popular with our 
customers; also in 50- and 100-lb. sacks and 
small packages. 




Pratts Dip and Disinfectant 



— ~*r~~r -^ rrnrmmn in 



has received the U. S 
Government rating for 
sheep scab (1 part Dip 
to 70 parts water). Cures 
sheep of ticks, foot-rot 
and other diseases; cures 
cattle of mange, ring- 
worm, scabies, screw 
worms; cures horses of 
mange, ticks, lice, ring- 
worm, thrush, galls, cuts, 
wounds; cures hogs of 
mange, lice, eczema, fly 
and maggots; cures dogs 
of fleas, lice and mange. 

1 qt., K-gal- and i-gal. cans. 



"1SFNFEC 



Pratts Healing Powder 



A guaranteed remedy 
for harness galls, sores, 
grease heel, bleeding 
ulcers, etc. It will arrest 
hemmorrhage and check 
blood flow. Dirt and 
dust cannot get into 
wounds as the Powder 
forms a coating over it. 
Large 4-ounce can, 25c. 

Sample tin free for 4c. 

in stamps. 




Pratts Heave, Cough and Cold Cure 

is a positive remedy 
for heaves, coughs, 
cold and catarrh. A 
single day's treat- 
ment helps the worst 
case of heaves. Sev- 
eral doses show a vast 
improvement, and in 
a few days the cough 
will stop and the 
breathing be natural. 

Large box, $1.00: 
smaller size, 50c. 




THE POULTRYMAN'S COMPLETE HANDBOOK 



159 



INDEX 



Advice to beginners 

African geese 

American class 

Animal food 

Apoplexy 

Appliances for poultry houses 

Asiatic class 

Aspergillosis 

Aylesbury ducks 



5 i 

93 
n6 



Baby Chick Food 62-68-152 

Bantam, Japanese . . . "3 

Barred Plymouth Rocks 48 

Bins for grain 39 

Black head 112 

Bloody spots in eggs 95 

Bones, broken 95 

Book: " Standard of Perfection " . . . . 49 

Boxes, sizes for shipping 84 

Boxing and icing poultry 84 

Breeding 53 

Breeds of fowls . 47 

Broilers, preparing for market S3 

Bronchitis 95 

Bronze turkey 105 

Brooder — hot air 44"45 

Brooder house described 33 _ 34 _ 35 

Brooders, colony 69-70 

Brooders, fireless ^9'7 2 , 

Brooders, lamp-heated 7^-7- 

Brooders, the kind to buy 150 

Brooding the chicks 30-67 

Brown egg fowls 53 

Bumblefoot 96 

Canker 96 

Capons 52 

Carneaux squabs » 133 

Carrier for dry feed 39 

Cataarh 96 

Chicken pox 96 

Chicks — caring for 67-68 

Cholera 97 

Classes in poultry husbandry 147 

Classes of fowls 50 

Cockerel and conditioning house 31 

Cold storage eggs <• 77 

Colony house — Tillinghast type 30 

Colony house — Tolman type 31 

Columbian Wyandotte (illus.) 50 

Comb, frozen 98 

Commission houses 76 

Condition Tablets 158 

Crop bound 97 

Custom hatching 15 



Development of poultry industry 9 

Diseases 87 

Disinfectant for poultry 158 

Dragoon 138 

Dressing box 82 

Dressing poultry for market.* 78-79 

Drinking fountains 41 

Dropping board 40 

Dropsy 98 

Dry picking 79 

Duchesse 138 

Duck breeding 118 

Duck brooder house 130 

Duck buildings and pens 120 

. Duck diseases 127 

Duck eggs for hatching 123 

Duck farms 119 

Duck raising conveniences 120 

Ducks 115 

Ducks, different breeds 116 

Ducks, how to feed 122-123 

Ducklings, how to feed 125-126 

Ducklings, how to raise 125 

Egg bound 98-100 

Egg prices — high and low 76 

Eggs for hatching 63 

Eggs, how to pack and ship 77 

English class 51 

Equipment for poultry houses 37 

Feeds and feeding 56 

Floor space per hen 23 

Floors 25 

Formula for dry mash 60-61 

Formula for scratch feed 60-61 

Free Information Bureau 87 

Game cock 54 

Games 52 

Gapes 98 

Geese 128 

Grain feeds 57 

Green feeds 57 

Green food frame 42 

" Grits " 57 

" Grubs " 57 

Head Lice Ointment 158 

Homers I 3 I " I 3S- I 37 

Hopper for dry mash 40-41 

Hopper for feed 40 

Hopper for grit and shell 39 

House " A " shaped 22 

House — Clark type 32 

House — Maine type modified ■ 36 

House, two pen — curtain front 36 



FtB 27 1913 



160 



THE POULTRYMAN'S COMPLETE HANDBOOK 



INDEX— Continued 



House with scratching shed 21 

House — Woods, semi-monitor type 32 

Houses — closed front 19 

Houses — colony type 20-21-22-29 

Houses — curtain front 20-21 

Houses for poultry 17 

Houses — open front 20-29 

Hospital 91 

Imperfect eggs 64 

Inbreeding 53 

Incubation 63 

Incubators 64-65 

Indian Runner ducks 123 

Internal organs 89-90 

Laying house — Gillette type 27-28 

Laying house — Lambert type 24-26 

Leg weakness 99 

Lice 99 

Lice Killer 64-153 

Lice on sitting hens 64 

Lice powder, how to apply 93 

Light Brahmas (illus.) 51 

Limberneck 09 

Liquids, how to give 02 

Liver diseases 09 

Location of poultry houses 24 

Marketing poultry products jt, 

Mediterranean class 51 

Mites 100 

Muscovy ducks 117 

Nests 42-63 

" No Yard " house 29 

Oviduct, eversion of 98 

Oviduct, obstruction of too 



Parasites, internal 

Parcels post for pbultrymen 

Partridge Plymouth Rocks (illus.) .... 

Pekin ducks 

Pigeon diseases 146- 

Pigeon eggs 

Pigeon feed hopper 141- 

Pigeon house 

Pigeon plant on city lot . 

Pigeons 

Pigeons, what to feed them 142- 

Pills, how to give 

Poultry chart in colors 

Poultry Regulator in mash 

Pratt Poultry Experiment Station .80-81 - 
Profits from poultry 



99 
149 

48 
116 
147 
144 
142 
143 
132 
131 
143 

92 
150 

60 
148 

15 



Remedies for poultry diseases 157-158 

Rheumatism i 00 

" Roasters " 75-83 

Roofs for houses ' . 18 

Roosts 38-39 

Rouen ducks 117 

Roup .'. 101-154 

Runt 138 

Scalding 83 

Scaly leg ZO i 

Seasons when poultry in most demand. 85 

Selecting the best layers 54"55 

Selling direct to consumers 75 

Selling live poultry yj 

Selling the eggs 74 

Selling to retail dealers 76 

Silver-laced Wyandotte (illus.) 49 

Soil — desirable kind 25 

Sore head 96-101 

Squab house and furnishings 139-140 

Squab profits 136 

Squabs 1 31-133 

Squabs, how to prepare for market ... 145 

Squabs, how to raise and feed 145 

Swiss Mondaine 138 

Symptom chart 94 

Tonic and Regulator for poultry. ... 88-151 

Toulouse geese 124 

Trap nests 42-43 

Tuberculosis 101 

Turkey diseases 1 1 1-1 12 

Turkey eggs 108-109 

Turkey foods and rations no 

Turkey park 104 

Turkey poults no 

Turkeys 103 

Varieties of turkeys 105 

Vent gleet 101 

Water barrel 3S 

Water fowl 115 

Weight loss iri dressing 84 

Wet mash 58 

White Chinese geese 125 

White Crested Black Polish 57 

White diarrhea 95-155 

White egg fowls 52 

White Holland turkeys 105-112 

White Leghorns 52 

White Orpington (illus.') 50 

White Polish 52 

White Wyandotte . . . .' 49 

Worms 102 

Wounds 102 




~*;0± -X~— >-— 






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tt K IE EC EC 

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CHICAGO PL/INT 




PH}L?1DE.LPHM PLANT 



Offices and Factories 

PRATT FOOD COMPANY 

Philadelphia, Pa. 
Chicago, 111. Toronto, Canada. 




CANADIAN PL/INT 
TORONTO 



LIBRARY OF CONGRESS 



002 867 117 9 





■^H SB i 



POULTRYMANS 

COMPLETE 

HAND BOOK 

WHAT TO DO 
AND HOW 
TO DO IT 



PRATT FOOD COMPANY, PUBLISHERS. 



